Green Tea Cookies
Serve these shortbread cookies flavored with green tea along with delicious blackberry-cocoa sorbet for a subtle sweetness that balances the tangy berries.
- Yield: Makes 90 cookies
Source: Martha Stewart Weddings, Fall 2011
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons finely ground green tea leaves (from about 4 tea bags)
- 1 tablespoon matcha
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup plus 2 tablespoons confectioners' sugar
Whisk flour, tea, matcha, and salt in a small bowl. Cream butter and sugar in a mixer bowl on medium until pale and fluffy, about 3 minutes. On low, slowly mix in flour mixture until just combined.
Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs 1 1/4 inches in diameter. Roll each log in parchment, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Freeze 1 hour.
Preheat oven to 350 degrees. Slice frozen logs 1/4 inch thick. Place 1 inch apart on parchment-lined baking sheets. Bake until edges turn golden, 13 to 15 minutes. Let cool on baking sheets on wire racks.