I failed dismally when I tried to come up with a clever name for this post. So instead of wasting any more time looking for something that isn’t ever going to appear, I’ll take the straight forward approach. Here’s a recipe I found on Martha Stewart, and have since located similar versions in a web search. I love the flavor of Matcha tea ice cream, so the idea of cookies with a similar flavor really appealed to me. I tried them twice. The dough is a vibrant green color, but it fades somewhat during baking. The first time I baked them enough to colour to slightly bronze, but the second time I shortened the baking time so the cookies just started to colour. Either way they were very tasty. If you like shortbread and you’d like to broaden your baking repertoire, I suggest you give these a try. Enjoy!
Green Tea Shortbread
2 cups all-purpose flour
2 tablespoons Matcha green-tea powder
1/2 teaspoon table salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.
Preheat oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with chosen cutters.
Using a wide spatula, transfer to baking sheets. Chill until firm.
Gather scraps together, re-roll, chill, and cut shapes.
Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks.
These were so yummy, Terri! I’m glad you’re posting some of your Christmas recipes.. will you be putting more on your blog? Then I can pin them for next year! xx
Some are already listed: the gingerbread, mocha cookies, cream wafers and my biscotti. I’ll put a couple more up over the holidays. Need to get back to the kitchen now!
Terri, I loved green tea ice cream so much, but I am so severely lactose intolerant I can no longer eat it. Thanks for posting this recipe. I’m going to share it with my sister in the hope that The Family Baker, her daughter/my niece , Sweet Pea, will whip up a batch when I visit them for Christmas for a week of pampered freeloading.
I’d like to try,but the ingredient matcha green tea powder is unknown to me.Is it available in the super market?
Some large grocery stores might carry it, but you might have better luck at a specialty tea shop. Good luck.