Matcha Green Tea Shortbread Leaves
These shortbread cookies are buttery, melty, and chock full of the taste of green tea.
Ingredients
- 2 1/4 cups all-purpose flour
- a pinch of salt
- 1 cup butter, cut into small pieces
- 2 1/2 tbsp high quality matcha/green tea powder
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 325°F.
- Whisk flour and salt together in a small bowl. In a separate bowl, beat butter until creamy. Add matcha powder and beat until mixture is a uniform green color. Add sugar continue beating until light and fluffy.
- Add about half of the flour, then mix on low speed. Gradually add remaining flour, mixing just until blended. The mixture should look crumbly; but if you squeeze it between your fingers, it will come together. Gather the dough into a large ball.
- Roll out dough to 1/3-inch thickness between two pieces of parchment paper. Peel off top parchment paper.
- Cut out as many cookies as possible using cookie cutter and place on cookie sheets 1-inch apart. Re-roll remaining dough and repeat until all of the dough is used up. Refrigerate cut outs for one hour.
- Bake the cookies for about 17 minutes or until the cookies are dry and firm to the touch. The edges might just start turning brown.
Notes
Recipe slightly adapted from DeDe Wilson’s recipe found on Project Foodie
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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