Matcha is the secret ingredient that gives these dainty shortbread biscuits their vibrant color and earthy flavor.
Note: Total time does not include chilling.
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- Yields:
- 2 dz.
- Total Time:
- 35 mins
Ingredients
- 1 c.
all-purpose flour
- 1 tbsp.
green tea powder (matcha)
- 1/4
kosher salt
- 1/2 c.
(1 stick) unsalted butter, at room temp
- 1/4 c.
sugar
Melted semisweet and white chocolate, for dipping
Directions
- Step 1In a medium bowl, sift together flour, green tea powder, and salt.
- Step 2Using an electric mixer on low speed, mix butter and sugar until combined and smooth. Add flour mixture and mix until dough comes together. Divide dough in half, place each half on a piece of plastic wrap, and shape both into 1½-in.-thick logs. Wrap and refrigerate at least 30 minutes and up to 1 week.
- Step 3Heat oven to 350°F. Slice dough ¼ in. thick; place pieces on baking sheet 2 in. apart. Bake until dough no longer looks raw and cookies are just barely set at edges, 8 to 9 minutes. Let cool completely on sheet on wire rack.
- Step 4If desired, dip half of each cookie in melted chocolate and let set.
COST PER COOKIE: 7¢
PER COOKIE: 60 calories, 4 g fat (2.5g saturated fat), 1 g protein, 20 mg sodium, 6 g carbs, 0 g fiber
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