Green Tea Shortbread Cookies Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
• Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
• Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
• Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
• Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.

Steps:

• Whisk together flour, tea, matcha, and salt in a small bowl. Cream together 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 log and force out air. Freeze 1 hour.
• Preheat oven to 350 degrees. Unwrap frozen logs and slice 1/4 inch thick. Place an inch apart on parchment-lined baking sheets. Bake until edges turn golden, 13 to 15 minutes. Let cool on baking sheets on wire racks.

Steps:

• Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner's sugar and salt.
• Sift together the tea and flour and add to the butter mixture; mix until just incorporated.
• Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes.
• Heat oven to 300 degrees.
• Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet.
• Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
• Cool, and serve with green-tea or ginger ice cream.

Steps:

• Sift the flour, powdered tea and salt into a bowl.
• In a mixer bowl, beat butter and powdered sugar until fluffy.
• Add flour mixture to mixer bowl and mix slowly until dough just comes together.
• Pull dough together carefully in a log, approximately 2 inches in diameter.
• Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
• Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
• Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
• Remove cookies immediately from the cookie sheet and cool on a wire rack.
• Store in an airtight container or wrap well and freeze.
• The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
• NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
• NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.

Steps:

• Heat oven to 275 degrees. 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.