New This Month

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


  1. 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.
  2. 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.
  3. 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.

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