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

 

Almost Famous

I’m so excited! I’ve gotten so many new views since I posted my mini cheesecakes on Foodgawker last week. Over 600 blog views just that day, and almost a thousand Foodgawker views! I can’t believe it. The fact that I’m even getting my submissions accepted is amazing – it means my photography is getting better! I know when I started this blog last year my pictures were awful. I still have a lot of room for improvement, of course, but I’m very happy!

I baked these with a friend last week. They were originally supposed to be cookies, but they came out a little more like cake than I expected. They were absolutely delicious, but I think to call them “cookies” would be a little misleading.

Chai Applesauce Cupcake Tops
Makes 2-3 dozen. Adapted from here.

Ingredients
for the cupcake tops
2 1/2 C flour
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1 bag chai tea
1 C brown sugar
1 stick butter
1 egg
1 C + 2 Tbsp applesauce
for the frosting
2 Tbsp butter
2 bags chai tea
2 Tbsp boiling water
2 Tbsp milk
dash cinnamon
dash nutmeg
2-3 C powdered sugar

Instructions
1.
Preheat oven to 325F. Grease cookie sheet.
2. In a medium bowl, combine flour, baking soda, spices, and tea (crush a bit before opening the bag).
3. In another bowl, cream together butter and sugar. Stir in egg applesauce.
4. Slowly pour flour mixture into applesauce mixture and mix well.
5. Drop spoonfuls onto cookie sheet and bake 10-12 minutes, until edges are brown. Let cool completely.
6. When cookies/cupcake tops are almost cool, begin the frosting by browning the butter in a small saucepan.
7. While butter is browning, steep tea bags in water.
8. In a medium bowl combine butter, tea, milk, and spices. Slowly add powdered sugar until desired consistency is reached, adding more milk if necessary.
9. Coat cookies with a thin layer of frosting.

Stress Baking part 4

This wasn’t really stress baking. I wasn’t baking because I was stressing out. This was more like reward baking. This was a Weekend Breakfast but on a Tuesday, after I took my final on Monday night. Then again, we baked these while simultaneously writing a report, so I guess you could call it procrastination baking.

I’m usually not a fan of pears, but I am a huge fan of chai tea. Something about the texture of pears is weird to me, but then again I’ve never had them baked before. You don’t usually think of pears as something to put into baked goods, but it worked so well in these.

Pear and Chai Scones
Makes 8-12 scones. Original recipe here.

Ingredients
2 C flour
1/2 C brown sugar
2 tsp baking powder
1 tsp salt
1 bag chai tea (crush a bit before opening)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 stick butter, softened
1 pear, diced small
1 C buttermilk (or 1 C milk + 1 tsp cream of tartar)
applesauce, to serve

Instructions
1.
 Preheat oven to 400F.
2. In a large mixing bowl, mix together dry ingredients. Fold in butter, pear, and buttermilk.
3. On a floured surface, pat dough into a disk about 10 inches across and 1.5 inches thick. Cut into 8-12 wedges, depending on how large you want your scones.
4. Place on a greased baking sheet and, if desired, brush tops with buttermilk. Bake 17-20 min.

These scones are light and fluffy, not hard and dense like scones sometimes are. I suppose you could eat them with butter, but I liked them with applesauce. Just spoon a little bit onto each bite.

They keep pretty well, too. Pop the leftovers in the microwave for 30 seconds and they taste just like they did fresh out of the oven!