Rich, buttery shortbread with the subtle flavor of green tea. Pairs wonderfully with tea or with ice cream for a dessert! Cookies taste better the next day.
Ingredients
- unsalted butter: 1 cup (softened)
- white sugar: 0.75 cup (for topping)
- all-purpose flour: 2 cups
- green tea powder (matcha): 2 Tbsp (to taste)
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
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Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
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Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
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Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
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Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.
