As a child, I wasn't really fond of shortbread cookies. After all, why would I want a boring butter cookie when there were chocolate chip cookies to be had? Yet, when I got a bit older I realized that I had spent many years missing out on the subtleties of a great shortbread cookie. The smooth buttery texture and creamy flavor really go well with a nice cup of tea. The flavor combination got me thinking, what if we went ahead and put the tea into the cookie? I've found this wonderful looking recipe for green tea shortbread and I can't wait to try it out! To get the recipe, read more
1 cup unsalted butter, room temperature
1/3 cup confectioners' sugar
3 tablespoons Additonal confectioners' sugar
1 teaspoon pure vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon salt
7 teaspoons finely ground green tea
Yield: 20 servings
- Heat oven to 275 degrees F. Place two racks in the oven. Beat the butter on medium-low speed until smooth, 2 to 3 minutes.
- Beat in sugar and vanilla on medium. Sift together flour, salt, and green tea. Gradually beat into butter mixture on low. Transfer dough onto a piece of plastic. Pat into 8-inch disk. Wrap with plastic; chill 1 hour. May be made a day in advance.
- On a lightly floured surface, roll out dough to 1/4 inch thick; cut into 1-to- 2 1/2-inch rounds. Reroll until all dough is used. Press each round with tines of fork or bowl of spoon to create decoration. Transfer to two unlined baking sheets. Chill 15 minutes before baking. Bake 25 to 30 minutes until firm but not brown; let cool. Cookies can be made 2 to 3 days ahead, and stored in an airtight container.