Matcha Shortbread
Makes: Makes 80 two-inch cookies
  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 2 to 4 tablespoons matcha (powdered green tea)
  • ½ cup granulated sugar
  • 1 tablespoon sparkling sugar (optional)
  1. Line 2 baking sheets with parchment paper; set aside.
  2. Whisk flour and salt together in a small bowl to aerate and combine; set aside.
  3. Beat butter with electric mixer until creamy, about 3 minutes. Add matcha and beat until butter/tea mixture is a uniform green color and very creamy. Add granulated sugar gradually and continue beating on high speed until very light and fluffy. Turn machine off, add about one-third of the flour, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. The mixture will look crumbly; if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands while it is still in the bowl.
  4. Roll out dough to ¼-inch thickness between two pieces of lightly floured parchment. Peel off top parchment and cut dough in half. Sprinkle sanding sugar evenly over one half of the cookie dough and gently, with hardly any pressure, roll over it with rolling pin to help it adhere. Using a 2-inch by 1-inch leaf-shaped cookie cutter, cut out as many cookies as possible from both doughs and place on cookie sheets 1 inch apart. Use the back of a sharp paring knife to make vein patterns on each cookie if you like (see photo). Refrigerate for 1 hour or overnight, if desired.
  5. Position racks in upper and lower third of oven. Preheat oven to 325°F. Bake for about 17 to 22 minutes or until the cookies are dry and firm to the touch; their color will not change. They should retain their shape if you try to pick one up, and there should also be a fragrant butter-and-matcha scent emanating from the oven. Cool pans on racks for a couple of minutes, then carefully transfer cookies to racks to cool completely. Store at room temperature for up to 2 weeks in airtight container.
Recipe by Bakepedia at