Matcha Shortbread Cookies



We have been a bit obsessed with matcha lately. Green tea is up there in the flavor ranks of lemon, chocolate and butter. We can’t seem to get enough of any.

The only respite in the summer heat was matcha ice cream coated with a crunchy white chocolate shell. I think we got them everyday. It was a bit embarrassing really. You know it is an addiction, when you go to different convenience stores just so the employees don’t catch on to it. But now that the weather has chilled, we have shifted away from matcha ice cream and entered matcha shortbread cookie season. And what a wonderful season it is!

Shortbread cookies are my favorite. I love them all hours of the day and especially for breakfast. I don’t think I enjoy sweets more than when it is 7 am, I am on the porch with a cup of coffee and the birds are singing. Pies, cakes, brownies, cookies. You name it. They are totally breakfast material. However, I completely understand if you prefer to eat these for dessert.


Shortbread is a Christmas cookie tradition in my family. My mom and sister and I would whip up batches and batches of cookies for Christmas. My favorite were the shortbread cookies topped with either candied cherries or nonpareils. Our family recipe calls for 3 cups of butter….I made a command decision to not consume 3 cups of butter this week and cut the recipe down a bit.  

You can make this recipe with or without the matcha. If you choose to forgo the matcha then I recommend making shortbread balls and rolling the cookies in nonpareils or putting halved candied cherries on top. However, if you use the matcha then it is necessary to coat the cookies in granulated sugar in order to balance out the bitterness of the matcha. 


I had never made cut out cookies with this dough. We always hand rolled the dough into balls. However, my mom send me a box of cute cookies cutters and I couldn’t help but use them. In order to stop the dough from spreading I chilled the cookies after cutting them for 10 minutes before I baked them. They turned out perfectly shaped. I don’t know if the chilling really made any difference, but they looked great. Thanks mom!

I hope you love these as much as I do! 

Matcha Shortbread Cookies 

Ingredients

1 1/2 cups flour
1/2 cornstarch
1/4 teaspoon salt
2 tablespoons matcha
1 cup softened unsalted butter (if using salted, then don’t add any salt)
1/2 cup powdered sugar
1/2 of a vanilla bean scraped or 1 teaspoon vanilla extract
1/2 cup granulated sugar for rolling

Instructions

Mix flour, cornstarch, salt and matcha together.

In a large bowl, cream the butter and powdered sugar together. Incorporate the vanilla.

Slowly add the flour to the butter mixtures. Stir until well mixed.

Divide dough into two balls. Refrigerate for 30 minutes.

Preheat oven to 177 c or 350 f. Roll out dough and cut into desired shapes. I rolled out my dough using powered sugar, instead of flour. Coat each cookie with granulated sugar and chill in refrigerator for 10 minutes.

Bake for 7 to 10 minutes depending on size of cookie. Don’t let them brown. Allow cookies to cool on cookie sheet before removing. If you try to remove cookies while they are warm they will crumble.

If you are like me: enjoy with coffee, preferably at 7 am.

This entry was posted in Cookies, Desserts, Green Tea, Home, Matcha, Shortbread. Bookmark the permalink.

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