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Matcha Walnut Square Shortbread Cookies

January 27, 2022

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Inspired by a decadent Matcha shortbread cookie gifted by my mother by the famous Yoku Moku confectionary company, sharing a secret recipe that almost crumbles in your hands and melts in your mouth.  Of course, the secret is quality ingredients.  Allergen notice: I use walnuts.

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Ingredients: (makes about 30 1" squares)

  • 3/4 cup (170g) unsalted butter, softened
  • 1/3 cup (45g) confectioners sugar
  • 1 3/4 cup (225g) all-purpose flour
  • 2-4 teaspoons of Ceremonial grade Matcha
  • 3/4 cup (85g) walnuts or pecans, chopped in advance
  • 1/2 teaspoon kosher salt
  • *Extra confectioners sugar for tossing cookies after bake (optional) 


  1. In a food processor (yes! food processor), combine butter and sugar. Pulse and mix until blended. This should only take about 1 minute.
  2. Then add flour, matcha and salt. Pulse until just blended and a ball forms inside the food processor.  About 3 minutes. 
  3. Divide the dough in half, flatten into discs between plastic wrap, and set in refrigerator for about 15 minutes.
  4. Pre-heat oven to 350F. Line 2 baking sheets with silicone silpat.
  5. Take each disc and form a 7" x 1" rectangle cookie rod.  Cut the rod into 1/2" pieces.  
  6. Line baking sheet with square cookies 1" apart.
  7. Bake for 15-20 minutes, until lightly golden on the edges.
  8. Let cool completely on cooling rack.
  9. Enjoy or toss in extra confectioners sugar, if desired.  *Note The cookies need to be fully cooled, otherwise, the cookies will crumble in the sugar because the recipe is very delicate.

Photo below: you can form dough into rounds as well but after experimenting, I prefer squares or rectangles for a different visual and taste experience.

    Image For Matcha shortbread 2

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