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Matcha Shortbread Cookies

Ingredients:

Vanilla Dough

  • ½ cup unsalted butter (softened) (1 stick/113g)
  • ¼ cup sugar (55g)
  • ½ tsp vanilla extract
  •  cups all-purpose flour (190g)

Matcha Dough

  • ½ cup unsalted butter (softened) (1 stick/113g)
  • ¼ cup sugar (55g)
  • ½ tsp vanilla extract
  •  cups all-purpose flour (190g)
  • 1 Matcha Tea Drop (Melted in 2 oz hot water)

 

Directions:

Vanilla Dough

    • Cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract. Gradually mix in flour on low speed.
    • Turn dough onto a clean working surface. Knead dough to form a rectangle. Wrap with plastic and chill for about 30 minutes.

Matcha Dough

  • In a medium bowl, add matcha mixture to flour. Stir to mix well. Repeat steps above to form match dough.

  • When dough is chilled, remove plastic, roll on a lightly floured surface to form two 7 inch squares. Cut each square into nine ¾ inch strips.

  • On a sheet of plastic, place three strips of dough, alternating white and matcha strips. Brush tops and in between strips with egg wash. Gently press strips together.

  • Form second and third layers with alternating strips to create a checkerboard.

  • Wrap with plastic and refrigerate for another 30 minutes. Repeat for second log.

Bake

  • Preheat oven to 350˚F (180˚C).

  • Cut each log into ¼ inch thick slices. Place onto non-stick baking sheet. Bake for about 12 minutes.

  • Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.

 

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