As mentioned before, this shortbread recipe is my absolute favorite, and if you take out the lavender it is a great starting point for brainstorming all kinds of shortbread creations. (I so badly wanted to link to a video clip of Grizz from 30 Rock saying “No judgment in brainstorming,” but none was to be found.)
Is anyone nauseated by all the hearts yet?
Green tea-flavored sweets are obviously ubiquitous in Asia (also, blueberry is inexplicably popular in Beijing), and it’s interesting to see matcha appear in unexpected ways in things from the Western dessert canon, like Mont Blancs, opera cakes and tiramisu. A few weekends ago, I stirred some matcha powder into some shortbread dough for a terribly cute redhead friend from my Austin high school days who was in town. Said terribly cute redhead friend declared that the best parts of our day together were these shortbread cookies and a Caique parrot named Bentley that we met in a thrift shop, which is quite the compliment because Bentley and her owner were terrific company. I also made a little batch of these for my terribly cute sister, and we turned them into the world’s tiniest ice cream sandwiches.
These shortbreads can easily be adapted into a variety of cozy iterations, like chai, espresso, or Mexican hot chocolate. If you use any kind of hot drink mix, you’ll likely have to reduce the sugar a bit since mixes tend to be pretty sweet to begin with. Then grab an extremely cheesy mini heart cookie cutter -- which you ordered online at 2:14 in the morning on a random Wednesday from an even more random online shop called Cooper Gifts (separately, someone desperately needs to get on that very necessary hot dog cookie cutter being featured on the home page) -- and make some shortbreads for someone cute!
Yield depends on size of cookie cutter. I used a mini heart cookie cutter (about 1.5 by 1.5 inches) and got about 80 cookies.
1/2 cup turbinado sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons of matcha powder
2 cups all-purpose flour
1/4 teaspoon salt
In a medium bowl stir together butter and sugar until the mixture takes on a paler color and is slightly fluffy. Then mix in the matcha powder until uniformly green.
Add the flour and salt to the bowl and stir until the dough comes together. The dough will be crumbly, then begin to form as you continue to stir.
Transfer the dough to a gallon-sized Ziploc bag. Then, on a flat surface and with the bag open, roll the dough out to about a quarter of an inch. Press out all the air you can, seal the bag, and place it in the fridge to chill for the at least 30 minutes.
While dough is chilling, line cookie sheets with parchment paper and preheat oven to 350 degrees F.
Remove the dough from the fridge and slit the bag open. Cut the rolled-out dough into any shapes you like. Bake cookies for 12 to 14 minutes. Remove from oven. Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely. Cookies last in an airtight container at room temperature for up to 4 days.