Green Tea Shortbread Cookies Recipes

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MATCHA (GREEN TEA) SHORTBREAD COOKIES



Matcha (Green Tea) Shortbread Cookies image

I love the flavor of green tea powder in baked European-style sweets. Lately, I've been searching for a few recipes and found this one on the internet. Typically, I use a really good quality green tea (from Toraya), but even I find the green tea flavor to be too intense, so I use the lesser amount of green tea and increase the amount of powdered sugar. For less expensive grades of tea, I just use the greater amount of tea. You can purchase green tea powder at the Japanese grocers, but it will come in a variety of grades. The lower grades will use dried spinach to boost the color, but the tea flavor will not be as intense. The cookies are bright green (like the color of spring grass); they smell lovely, but have a bitter edge to them because of the green tea. It's typically an "adult" flavor, but my kids really like them with a bit of vanilla ice cream.

Provided by Akikobay

Categories     Dessert

Time 1h3m

Yield 60 small cookies

Number Of Ingredients 5

2 cups bleached all purpose flour
1 -2 tablespoon green tea powder (matcha -- See Note 1)
1/2 teaspoon salt
1 cup butter (unsalted at room temperature -- See Note 2)
1/2 cup powdered sugar (more if your tea is very intense)

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.

Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 46.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1, Protein 0.5

GREEN TEA SHORTBREAD COOKIES



Green Tea Shortbread Cookies image

Rich, buttery shortbread with the subtle flavor of green tea. Pairs wonderfully with tea or with ice cream for a dessert! Cookies taste better the next day.

Provided by w

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 45m

Yield 25

Number Of Ingredients 5

1 cup unsalted butter, softened
¾ cup white sugar, plus more for topping
2 cups all-purpose flour
2 tablespoons green tea powder (matcha), or more to taste
¼ teaspoon salt

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.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 13.7 g, Cholesterol 19.5 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 24.6 mg, Sugar 6 g

GREEN TEA COOKIES



Green Tea Cookies image

The addition of green tea leaves and matcha add a fragrant, floral-note to these shortbread-like cookies. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 7 dozen

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
2 tablespoons finely ground green tea leaves (from about 8 tea bags)
1 tablespoon matcha
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup plus 2 tablespoons confectioners' sugar

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.

GREEN TEA SHORTBREAD LEAVES



Green Tea Shortbread Leaves image

Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 5

2 cups all-purpose flour, plus more for rolling
2 tablespoons Chinese green-tea powder
1/2 teaspoon table salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar, or granulated sugar

Steps:

  • Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.
  • Preheat oven to 325 degrees. Line 2 baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes. Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

GREEN TEA SHORTBREAD COOKIES



Green Tea Shortbread Cookies image

I found this recipe on the Culinaryteas.com web site. I'm always on the look out for interesting recipes using green tea, so here it is! Note: the preparation time does not include the time to chill the dough.

Provided by ribbit

Categories     Dessert

Time 1h2m

Yield 9 dozen small cookies

Number Of Ingredients 5

1 lb unsalted butter (room temperature)
1 cup confectioners' sugar
1 teaspoon salt
2 tablespoons green tea powder (matcha)
4 cups all-purpose flour

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.

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