Matcha Shortbread Cookies
It just wouldn't be Christmas without cookies, and old fashioned shortbreads are a holiday tradition in my family. My grandmother used to make these cookies into little balls and press red and green maraschino cherries into the top. I like to make rolled cookies and cut shapes to decorate with chocolate and sprinkles. This year I've put a new spin on things with the addition of matcha green tea. The matcha adds a subtle floral flavour and a vibrant green colour to the cookies, along with a dose of healthy antioxidants.
To start, preheat the oven to 300F, and gather together the following ingredients:
- 1/2 cup cornstarch
- 1/2 cup icing sugar
- 1 cup less 1 tablespoon flour
- 1 tablespoon matcha tea
- 3/4 butter (softened)
Sift the dry ingredients into a bowl to combine. You can use a sifter or a large mesh strainer to accomplish this, or just use a whisk. Stir in the softened butter until all ingredients have been incorporated.
Roll the dough out on a lightly floured surface to about a 1/4 inch thickness, and cut into desired shapes. Bake at 300F on lightly greased baking sheets for 12-15 minutes, or until the edges begin to very lightly brown, Let the cookies cool on the baking sheet before moving them because they are very soft while still warm and will easily break.
Decorating the shortbreads is totally optional. Sometimes I just sprinkle a bit of coloured sugar on top before I put them in the oven, but for the holidays I'll drizzle some melted white chocolate and add a few sprinkles to create little Christmas trees.