Monday, April 7, 2008

Matcha Cookies

So last year (pre-CIA blog) I was seeing a lot of activity of baking with matcha, the Japanese green tea. You know, the kind they make Green Tea Ice Cream with. Anyways, there were tons of bloggers baking with matcha. I'm a year behind schedule but I'm catching up blog people!!!! I'm still a baby blogger!!!

I'm heading off to Washington DC for a conference this week/end and had this recipe in the fridge chilling since this weekend so had to make it seeing that my last day in the office is tomorrow and my 'testers' are my co-workers.

Matcha (Green Tea) Shortbread Cookies
Adapted from RecipeZaar

2 cups bleached all purpose flour bleached all purpose flour
1-2 Tbsp Matcha
1/2 tsp salt
1 cup unsalted butter, room temp
1/2 cup powdered sugar

Sift the flour, powdered tea and salt into a bowl.

In a mixer bowl, beat butter and powdered sugar until fluffy.

Add flour mixture to mixer bowl and mix slowly until dough just comes together.

Pull dough together carefully in a log, approximately 2 inches in diameter.

Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.

Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.

Bake in a preheated 325*F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.

Remove cookies immediately from the cookie sheet and cool on a wire rack.

Store in an airtight container or wrap well and freeze.

The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.

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