I had wanted to try this recipe forever since I first saw it in Martha’s Favorite Cookies DVD, but had put it on the back burner with a gazillion other recipes because apparently a day has only 24 hours and not more. Why, oh why??? :) Besides, I couldn’t find green tea powder (matcha) for the longest time either – don’t get me started on that one (you would think I live in the middle of the Amazon or some place really secluded to be unable to find such a popular item). Anyway, when making the Matcha White Chocolate Ice Cream, I remembered these shortbread cookies and thought that they would make a nice topping to the ice cream. Indeed, these buttery green tea-flavored cookies turned out to be a really delicious and elegant accompaniment to the ice-cream. :)
2 cups all purpose flour, plus more for rolling
1 tablespoon matcha powder * (see below)
½ teaspoon table salt
½ pound (2 sticks) unsalted butter, room temperature
½ cup confectioners’ sugar, or granulated sugar **
* Note that on Martha’s website, this recipe calls for 2 tablespoons Chinese green-tea powder. However, in the DVD which is where I first saw this recipe, it calls for 2 tablespoons matcha for double the recipe, so I used 1 tablespoon which I think is just right – flavorful without being overpowering.
** Also in the DVD, the recipe calls for confectioners’ sugar without mentioning the use of granulated sugar as an alternative.
Click here for the full preparation method.
