Matcha Shortbread Cookies

I’ve been wanting to bake something with matcha for quite a while now, so this weekend I walked over to McNulty’s in the West Village to get some teas. They have just about every kind of tea you could ever imagine, all in huge jars so you can open them up and smell the tea inside. It’s tea heaven! I got some jasmine and almond teas for drinking, and matcha green tea for baking.

Matcha Shortbread Cookies from Square Root of PieI also had the awesome opportunity to test out a pair of Google Glass over the weekend, so naturally I took some hands-free photos while I was baking!

Matcha Shortbread Cookies from Square Root of PieIt was a little hard to pay attention to what I was doing but also point my head the right way to get the picture the way I wanted…

Matcha Shortbread Cookies from Square Root of Pie…but I did manage some pretty good action shots!

Matcha Shortbread Cookies from Square Root of Pie

Matcha Shortbread Cookies
Original here. Makes 3-4 dozen small cookies.

Ingredients
for the light green dough
1/2 C flour
1/4 tsp baking powder
3/4 tsp matcha powder
dash salt
1/2 stick butter, room temperature
3 Tbsp powdered sugar, sifted
1/4 tsp almond extract
for the dark green dough
1/2 C flour
1/4 tsp baking powder
1 3/4 tsp matcha powder
dash salt
1/2 stick butter, room temperature
3 Tbsp powdered sugar, sifted
1/4 tsp almond extract

Instructions
1.
Start with the light green dough. Mix flour, baking powder, matcha, and salt in a medium bowl. Set aside.
2. In a large bowl, cream butter and sugar. Add in almond extract.
3. Gradually mix flour mixture into butter mixture until combined to form a dough. Roll into a ball and set aside.
4. Repeat steps 1-3 for the dark green dough.
5. Divide the dough balls in half so you have four balls, two in each color. Roll out one of each color to about 1/8 inch thick. It helps to roll out the doughs in between two layers of plastic wrap.
6. Put the sheet of light green dough directly on top of the dark green. Roll up into a log carefully but tightly enough to avoid air bubbles. Wrap in plastic wrap, and put into the refrigerator.
7. Repeat steps 5-6 for the other two balls, so you have two logs. Chill for at least one hour. (You can also freeze them if you won’t be baking for a few days.)
8. Preheat oven to 350F. Line a cookie sheet with parchment paper or a silicone mat.
9. Slice off cookies from the log about 1/4 inch thick. Bake for about 10 min. Let cool, and enjoy!

Matcha Shortbread Cookies from Square Root of PieThey’re so cute, aren’t they? The swirl really makes these special, in my opinion. If that’s not really your thing, you can make the dough in all one color and save yourself a few steps. It will be just as delicious, I promise!

Matcha Shortbread Cookies from Square Root of Pie

 

One thought on “Matcha Shortbread Cookies

  1. Your cookies are SO adorable!!! I love the rectangle shape — and the swirls were so neat! And the fact that they were shot using Google glass just blows my mind. Haha. Thank you so much for using my recipe! I’m so honored :)

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