Green Tea Shortbread2014-03-28
- Yield : 3-1/2 dozen
- Servings : 21
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 30m
Matcha flavors and colors these delicate shortbread cookies.
- 2 cups all purpose flour
- 1/3 cup cornstarch or rice flour
- 1/2 cup granulated sugar
- 2 sticks unsalted butter, cold and cut in cubes
- 1 pkt instant matcha powder (or grind 1 TB of green tea to a fine powder)
Pour flour, cornstarch, and sugar into the bowl of a food processor. Pulse 2-3 times to combine.
Add butter cubes and matcha powder. Process until butter is incorporated.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
Dump dough (very crumbly at this point) onto a large piece of parchment paper. Using the paper as an aid, push and mash dough together into a clump.
Place another piece of parchment over top then roll out to 1/4" thickness. NOTE: This dough is quite crumbly.
Cut out 2" rounds or a variety of leaf shaped sizes. Press dough scraps together and reroll as many times as necessary to use up the dough. Place cookies on prepared baking sheets.
Chill cookie filled sheets in freezer for 10 minutes before baking.
Remove from freezer and bake cookies in preheated oven for 11-12 minutes or until surface is dull and slightly puffed. A tiny amount of brown color is okay, but aim for no coloring.
Yields approximately 3-1/2 dozen leaf shapes.