I saw a recipe for Matcha Shortbread cookies on Appetite for China and I knew I had to make them. They came out a wonderful texture with a strong green tea taste. In my opinion, they have a little of a bitter after taste, so if that bothers you, add less matcha powder and more sugar. They are a beautiful vibrant green. I also tried to add a little cross cross pattern with a toothpick, but I didn't indent them enough and the pattern didn't come out after baking. Also, if you have large grain sugar, or even white crystal sprinkles, it would look nice to put a little on top for a bit of shimmer. I'm really happy with this recipe and can't wait to make them again.
Matcha Cookies 1 cup all purpose flour
1/4 cup sugar
1/4 cup powdered (confectioners') sugar
1 tablespoon green tea (matcha) powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter, chopped into small cubes
White sugar crystal sprinkles
Mix all the dry ingredients together in a food processor. Add vanilla, water, and butter. Pulse together until a dough forms. Roll the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and shape the log until it is smooth (round or squarish, whichever your preference.) Chill for at least 30 minutes if you're planning on baking immediately, or freeze the dough until you're ready to bake.
Preheat oven to 375 F.
When chilled, slice the log into 1/3 inch thick pieces. Dip the top of each cookie in a bowl of white sugar crystals and use a toothpick to make a crisscross pattern. Place on ungreased baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
The dough will keep in freezer for a few months, so you can slice off just a few cookies to bake at a time.
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