Matcha Shortbread Cookies

These matcha shortbread cookies were inspired by green tea sables at San Francisco’s Museum of Modern Art. They have a lovely green tea essence.

Matcha Shortbread Cookies

Makes about 40 cookies

3/4 cup all-purpose flour (94 grams)

1/4 teaspoon baking powder

1/4 teaspoon fine sea salt

6 tablespoons unsalted butter, room temperature

1/4 cup plus 2 tablespoons granulated sugar (75 grams)

1/2 tablespoon matcha (green tea) powder

In a medium-sized bowl, sift together flour, baking powder, and salt.

Beat butter at medium speed with an electric mixer until creamy, about 2 minutes. Add sugar and matcha powder, beating until smooth, about 2 minutes. Gradually add flour mixture, beating at low speed until just combined. Mixture will be crumbly.  Gather dough together and shape into disk. Wrap disk in wax paper or plastic wrap, and chill overnight.

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Between sheets of wax paper, roll dough to 1/4-inch thickness.  Using 1-inch round cookie cutters, cut out dough and place about 2 inches apart on prepared cookie sheets. Bake for 10 to 14 minutes. Cool on cookie sheets for 2 minutes, then remove cookies from baking sheet and place on wire racks to cool completely.

Store in an airtight container for 5 to 7 days.