Matcha Short Bread
Short Bread Matcha Cookie
1 cup butter, room temperature
0.5 cup powdered sugar
1 cup butter, room temperature
0.5 cup powdered sugar
2 teaspoons matcha tea powder
.25 cup cornstarch
1.5 cup white flour
1.5 cup white flour
.25 tsp sea salt
Preheat oven 350 degrees. In a stand mixer or in a bowl with a hand mixer cream the butter, and powdered sugar. Add the tea powder. Once combined add the cornstarch, flour and salt. Start with a light touch and low speed because the ingredients are easily going to fly. It will seem as if the ingredients are dry and powdery for longer than it should, but stick with it. As the butter warms up the crumb gets moister. Stop mixing when you can form a pinch of the dough into a ball easily.
Preheat oven 350 degrees. In a stand mixer or in a bowl with a hand mixer cream the butter, and powdered sugar. Add the tea powder. Once combined add the cornstarch, flour and salt. Start with a light touch and low speed because the ingredients are easily going to fly. It will seem as if the ingredients are dry and powdery for longer than it should, but stick with it. As the butter warms up the crumb gets moister. Stop mixing when you can form a pinch of the dough into a ball easily.
Refrigerate 30 minutes. Roll and cut into
squares. They spread a little. Bake at 330 (weird I know) until the cookie just
looks dry. Avoid getting color on the bottom of the cookie.
I can't believe I didn't get any pictures of these. They were plain but cute.
I can't believe I didn't get any pictures of these. They were plain but cute.