Makes: 24 cookies • Time: 50 minutes
These delicate butter cookies are a riff on traditional shortbread from Scotland. They’re delicious on their own, dipped into tea or milk, or served alongside other sweets.
- 2 cups flour, plus more for rolling
- 2 Tbsp. matcha green tea powder
- ½ tsp. salt
- 2 sticks butter, at room temperature
- ½ cup sugar
1. Combine the flour, matcha, and salt in a small bowl. In a medium bowl, beat the butter until creamy, about 5 minutes. Add the sugar and continue to beat until light and fluffy, about 2 minutes more. Gently stir in the flour mixture until just incorporated.
2. Place a piece of parchment paper on a work surface and dust with flour. Roll the cookie dough to ¼-inch thick. Chill until firm, about 30 minutes.
3. Preheat the oven to 325°F and line two baking sheets with parchment paper. Cut out cookie rounds using a cookie-cutter and transfer to the baking sheets. Gather, roll, and cut out the scraps once more. Chill until firm, about 10 minutes.
4. Bake until a knife inserted into the middle of a cookie comes out clean, about 15 minutes. Cool on a wire rack and serve. Store in an airtight container for up to 2 weeks.
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