Green Tea Shortbread Cookies

 

The first time I had matcha tea I thought it tasted like dirt. I guess it's one of those acquired taste. And I have acquired it alright. I tried putting the stuff not only in my drinks but also in cake, cookies, ice cream, pudding, and even my oatmeal breakfast. Some turned out great, so not so much. But this is the winner. Matcha + shortbread cookies = so-delicious-you-convince-yourself-it-is-healthy cookies.

The bitterness and subtle flavor of the tea complimented the simplicity of shortbread cookies perfectly. None of the ingredients overpower the other. I use enough tea in this recipe so that cookies taste and smell like tea but are not overly bitter.





The recipe is simple. I just basically add 1 tablespoon of matcha and a teaspoon of vanilla extract to my normal shortbread cookies.

Ingredients

• 2 1/2 cup all purpose flour
• 1 tablespoon matcha (I got mine in a Korean supermarket for $9/2 oz.)
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 sticks (1 cup) chilled butter
• 1 teaspoon vanilla extract

Directions

1. With a food processor, pulse flour, matcha, sugar and salt together.
2. Cut butter into cubes and add to the mixture. Add vanilla extract. Pulse until butter is cut into the dough and the mixture is crumbly. Stop the machine just before the dough totally stick together and ride up the bowl.
3. Gather into 2 balls. Flatten and wrap in plastic wrap. Refrigerate for 30 minutes or more until the dough is hard enough to roll out and cut without sticking. If refrigerate overnight, set the dough at room temperature for about 20 minutes before rolling.
4. If rolling and cutting out cookies seems like too much work, just roll the dough into logs about 1 inch in diameter. Wrap and refrigerate.
5. Adjust oven racks to the upper third and lower third. Preheat the oven to 300 degrees and line 2 baking sheets with parchment paper.
6. Roll out the dough to about 1/4 to 1/3 inch thick and cut out with cookie cutter. Or if using the log method, use a sharp knife to cut the dough out into 1/4 inch thick. Arrange in prepared cookie sheets. These cookies don't expand much so just give them maybe 1/2 inch space between each other.
7. Bake for about 25 minutes or until the edges start to brown. Rotate and switch sheet position half way through.
8. Let cool on the baking sheets for a minute then transfer to cooling racks. Let cool completely before storing or serving. The cookies develop more flavor and better texture when they are cold. They stay for about 1 to 2 weeks in cookie jars (not air-tight).  http://sucheela.blogspot.com/2010_01_01_archive.html