This Martha Stewart cookie has been on my radar for some time, but for whatever reason I lagged in giving the recipe a try. Anything green tea usually catches my attention- pocky, kit kats, ice cream, tea lattes, etc.
- 2 cups all-purpose flour
- 2 tablespoons green tea powder (matcha powder)
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 bag mini white chocolate chips
- Using the mixer’s paddle attachment, cream the butter until fluffy.
- Add sugar and continue to beat until the mixture turns lighter in color.
- Add in flour, green tea powder, and salt. Combine on low until the flour is just incorporated.
- Add in the white chocolate chips and mixed until combined.
- Preheat oven to 350 degrees.
- Portion out the dough into ping pong sized balls on to a baking sheet. Bake for 10 – 12 minutes, until firm.
- Finished cookies are still soft out of the oven. If you’re the type that likes to transfer the cookies right away to a wire rack for cooling, it may be worth it to wait a few minutes for the cookies to settle a bit. I had trouble transferring some pieces, but after 5-10 minutes of cooling on the baking sheet, the cookies were more firm and easier to transfer.
- As typical with shortbread, this cookie is crumbly. You could say that it melts in your mouth (and sometimes in your hands too).
- Feeling fancy? The dough can be rolled out and used to cut shapes. The original recipe suggests using leaf shaped cutters. Admittedly, my own final product isn’t the most visually appealing, but sometimes rolling out dough is more trouble than it’s worth.
- The original recipe can be found here.