Provided by The Food Channel

Recipe: Matcha Green Tea Shortbread Cookies

Posted online December 5, 2012 | 3:04 pm

Ingredients

1 1/2 tablespoons matcha green tea powder
1/2 pound (2 sticks) unsalted butter, softened to room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, sifted
1/4 teaspoon kosher salt
Powdered sugar for sprinkling

Prep Time:

15 minutes

Cook Time:

20 minutes

Serves:

These rich buttery-sweet crumbly Matcha Green Tea Shortbread Cookies are infused with the delicate flavor of green tea and finished with sparkling turbinado sugar. They make a delightful gift for the holidays. We wrapped short stacks of matcha green shortbread tea cookies with raffia, and then finished each with a delicate bird-shaped Christmas ornament for festive gift giving treats.

Why Try? In a sea of traditional holiday cookies, these Zen-like cookies offer a unique alternative. Wonderfully relaxing served with a pot of steaming-hot green tea.

Foodie Byte: Matcha green tea powder is available in Asian markets and specialty tea shops. Sold in small tins, this concentrated fine-ground green leaf tea powder adds delicate green tea flavor to desserts such as cookies, cupcakes, and ice cream, and beverages including lattes, smoothies and frappes.

Preparation

In the bowl of a stand mixer fitted with paddle attachment; cream the butter on medium-high speed for 3 minutes, or until fluffy. Add the green tea powder and beat until completely blended and color is even.
Slowly add the sugar and vanilla; beat on medium-high until light and fluffy, scraping down sides of bowl with a spatula, as needed.
Slowly add flour and salt and blend on low until just mixed and dough sticks together when squeezed with fingers. Form mixture into a dough ball.
Lightly flour a sheet of parchment paper and place on a baking sheet. Place dough ball on parchment and roll out to 1/4-inch thickness. Chill in the refrigerator for 30 minutes, or until firm.
Using a 2 1/2-inch fluted cookie cutter, cut cookies and place on a parchment lined baking sheet; sprinkle cookies evenly with turbinado sugar. Return to refrigerator and chill for 30 minutes.
Bake in a preheated oven at 325°F for 17 to 20 minutes or until light golden brown. Transfer to a wire rack and cool.

Nutritional Information

Calories 217, Carbohydrates 25g, Cholesterol 30mg, Fat 12g, Fat Calories 103, Fiber 0.53g, Protein 2g, Saturated Fat 7g, Sodium 32mg. Daily Values: Calcium 6.46mg 1%, Phos 24.51mg 2%, Copper 0.03mg 2%, Zinc 0.15mg 1%, Panto 0.1mg 1%, Biotin 0.2mcg 67%, Magnesium 4.61mg 1%, Iron 0.91mg 5%, Vitamin B6 1%, Vitamin B12 0%, Vitamin D 2%, Vit E-a-Toco 1%, Vitamin A 7%. Percent Daily Values are based on a 2,000 calorie diet.

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