Matcha Shortbread Cookies
All right, kids, it’s December. I’m not exactly sure how this happened, or how we came to be at the end of another year, when just yesterday I was sitting around the pool in my flip-flops. But here we are.
Time to start thinking about Christmas. I see from Facebook lots of folks have their trees up already, but I’m still dealing with the rotting pumpkin on my balcony, so I’m not there yet.
I did, however, buy myself a new
toy tool. Yessir, I am now the very proud, and extremely excited owner of a KitchenAid stand mixer. This is something I’ve wanted for ages–I’ve suffered through years of meh, cheap, hand-held mixers when attempting to make cookies and cakes, but now! Ladies and gentlemen, I have the power, and nothing is going to stop me from making All! The! Things! But especially marshmallows, a recipe for which you really do need a (good) stand mixer.
The first thing I made in my new mixer were these cookies, though. Simple, festive, and perfect for this time of the year. Red and green are the colours this time of the year, and these are naturally coloured green from the tea. They also have a slight bitterness to them, also from the tea, but if you’re a fan of matcha, you’ll love them.
I finished them with a simple piping of buttercream around the edges and some candies, but it would be really fun to get your kids involved in the decorating of these bad boys.
At least if I don’t have my tree up yet, I have some of these that are decorated that we can eat? C’mon, you gotta give a girl props for trying.
Matcha Shortbread Cookies
(recipe courtesy of My Matcha Life)
- 1 cup butter, softened (room temperature)
- 1/2 cup icing sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tablespoon matcha powder
- 1 3/4 cups AP flour
- Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner’s sugar and salt.
- Sift together the tea and flour and add to the butter mixture; mix until just incorporated.
- Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes.
- Heat oven to 300 degrees.
- Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet.
- Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
- Cool, and serve.