I was on a bit of a cookie-baking kick yesterday. Since the oven was already on and I had to wait for the sugar cookies to cool before decorating, I decided to make up a batch of matcha green tea shortbread using the matcha I received from Mighty Leaf.
The classic buttery shortbread flavor gets a twist from the earthy taste of the tea. If you aren’t a fan of matcha, you may want to decrease the amount of tea to 2 T instead of 3. But definitely leave at least some of it in if you have it, because it adds a depth of flavor when combined with the white chocolate.
- 1 cup butter, softened (2 sticks)
- 2/3 cup powdered sugar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons matcha green tea
- 1/2 - 2/3 cups white chocolate chips or chunks for decorating
- Beat the sugar into the butter until smooth and creamy. Add the flour and mix until it is all worked into the dough.
- Beat in the vanilla, salt and green tea just until there are no more green streaks in the dough. Put the dough between 2 sheets of waxed paper, and roll out to about 1/4" thick. Refrigerate for 45 minutes to an hour.
- Savvy Tip: The matcha will give the cookies a green color, but if you'd like a more vibrant green, mix in some food coloring when you add the vanilla.
- Preheat the oven to 350F.
- Peel back the top sheet of waxed paper, and cut your shortbread into shapes. You can use cookie cutters for this, or simply slice the dough into rectangles. Since I was experimenting with recipes for my holiday baking, I chose to use an evergreen tree cookie cutter. Space the cookies 1" apart on greased cookie sheets.
- Bake the cookies at 350F for 12-15 minutes, until the edges just start to brown. Allow to cool for about 1 minute before transferring to a cooling rack.
- Savvy Tip: Allow the cookies to cool completely before moving on to the decorating step. Otherwise, the chocolate will get runny and smeary on the cookies.
- When your cookies are completely cool, pour the chocolate into a microwave safe bowl. Heat the chocolate in the microwave on high in 15 second increments until mostly melted. Stir until it is completely melted.
- Savvy Tip: Yes, you could melt the chocolate in a double boiler on the stove top. However, I chose to use the microwave for convenience and speed. Either will work!
- Use a spatula to spread about 1 1/2-2 tsp of white chocolate on the top half of your tree (or other cookie shape). Using a knife or toothpick, draw waves and swirls in the chocolate to give it some texture. Set aside to cool, and repeat with the remaining cookies.
- Savvy Tip: If the chocolate starts to get hard before you are done decorating, stick the bowl back in the microwave on high for 8-10 seconds.
Make Ahead and Storage
What is your favorite holiday cookie?
While I love this recipe, the maple sugar cookies definitely win out over these shortbread. But my all-time favorite? Peanut butter blossoms!