Description
An incredibly crisp and buttery shortbread cookie flavored with matcha.
Ingredients
1 cup (225 g) butter, cold
2 2/3 cups (325 g) all purpose flour
1 cup (120 g) powdered sugar
2 tablespoons (13 g) matcha
1/2 teaspoons (3 g) sea salt, fine
2 large egg yolks, hard boiled
White chocolate (optional)
Sprinkles (optional)
Instructions
1. Cut butter into small cubes.
2. Sift the all purpose flour, powdered sugar, matcha, and salt together. Pass the egg yolks through the sieve, and mix with the rest of the dry ingredients.
3. Cut the butter into the dry ingredients. Make sure the butter is evenly distributed throughout–it should resemble wet sand. Knead until the dough just comes together.
4. Divide into two and flatten into a disc shape. Refrigerate for 30 minutes or up to 3 days.
5. Preheat the oven to 325 degrees F. Prepare a baking sheet with parchment paper.
6. Roll the dough about 1/8 inch or 2 mm thick. Cut into desired shapes.*
7. Bake for 18-20 minutes or until golden on the bottom. If baking small or very large cookies, adjust baking time accordingly.
8. Dip in white chocolate and sprinkles if desired.
Notes
Precut cookie dough can be frozen and baked at a later time. Store the uncooked cookies in an airtight container with parchment inbetween layers. Bake straight from the freezer and add a few additional minutes to the baking time.
Keywords: matcha, shortbread, christmas, holiday, baking, cookies