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.
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)
- In a food processor (yes! food processor), combine butter and sugar. Pulse and mix until blended. This should only take about 1 minute.
- Then add flour, matcha and salt. Pulse until just blended and a ball forms inside the food processor. About 3 minutes.
- Divide the dough in half, flatten into discs between plastic wrap, and set in refrigerator for about 15 minutes.
- Pre-heat oven to 350F. Line 2 baking sheets with silicone silpat.
- Take each disc and form a 7" x 1" rectangle cookie rod. Cut the rod into 1/2" pieces.
- Line baking sheet with square cookies 1" apart.
- Bake for 15-20 minutes, until lightly golden on the edges.
- Let cool completely on cooling rack.
- 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.