Matcha Shortbread Cookies

The search for the perfect crispy wafer cookie continues. My first effort (previously posted) was for a butter wafer – light, not sweet, mostly crispy. Since I am particularly fascinated by the green crispy wafer cookies (green from the Matcha), today I embarked on recipe review and experimentation. The first batch was interesting but I thought a little bitter from the Tablespoon plus of matcha. I did a couple variations and sprinkled sugar on the surface and on some when I rolled out the dough I pressed in some cocoa nibs. Those were pretty tasty. My second batch was a matcha shortbread cookie. Not the crispy wafer I was looking for but green. And the photo attached to the recipe was pretty wafer-ish looking. These cookies are by far the best of the three types that I have made so far. I will continue the hunt for the perfect wafer but so far these are the winner and I learn so much as I experiment.

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Matcha Shortbread Cookies (-Clotilde Dusoulier) Preheat oven to 360°

Ingredients:

100 grams (7 Tbsp) lightly salted butter, softened

50 grams (6 Tbsp) powdered sugar

1 egg yolk

90 grams (3/4 cup) flour

40 grams (6 Tbsp) almond meal

2 tsp matcha (green tea powder)

2 Tbsp sugar, some kind of coarse sugar turbinado, demerara, or unrefined cane sugar

Directions:

In a medium mixing-bowl, cream together the softened butter and powdered sugar with a spatula. Add the egg yolk and mix in thoroughly. In another bowl, combine the flour, almond meal, and matcha, and whisk to remove lumps. Add the flour mixture to the butter mixture and stir in until the mixture comes together to form a ball. Don’t overwork the dough. Roll the fought into a long log about 4 cm (1 ½ inch) diameter or smaller. Wrap in Saran wrap and place in the freeze for about 40 minutes or refrigerate for 2 or more hours. Preheat the oven to 360° and line a baking sheet with parchment. Sprinkle the sugar on a plate and roll the cookie dough log in it to coat on all sides, pressing down so that the sugar sticks. Using a shape knife, cut the log into 1-cm (just shy of ½ inch) slices and arrange on the baking sheet. Slip into the oven and bake for 12 minutes or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.

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