Posted by on Nov 2, 2011 in Recipe | 0 comments

Whoops! No sugared rims here!

Many of you know that I have a penchant for tea. This was clearly seen when I went to London and returned with half my suitcase filled with…yep, tea. Well, on the bright side, my suitcase wasn’t heavy at all!

Matcha is just one of the many teas that I’m in love with. The problem is, not only is it hard to acquire but it’s on the pricey side as well. The worst part? Most matcha powders sold in the states are low quality sweetened powders that are meant for making lattes instead of drinking straight. These matcha shortbread cookies were my solution to accidentally purchasing a low quality (but thankfully unsweetened) packet of matcha.

I typically drink my teas without adding milk or sugar, unless it’s specifically a tea that goes well with both such as Earl Grey. For those of you who are in the habit of drinking your teas with added milk or sugar, matcha may seem overwhelming with its bitter and earthy taste. Not to worry though, these cookies won’t have that overpowering taste and will seem like any other green tea dessert. Depending on how much you like or dislike the taste of matcha, I’d suggest adding more or less matcha powder to the following recipe.


  • 1 stick unsalted butter
  • 6 tbsp confectioner’s sugar
  • 1 egg
  • 1 cup flour
  • 6 tbsp ground nut(s) of preference
  • 2 tsp matcha

In a medium mixing-bowl, cream together the butter and confectioner’s sugar with a spatula. Add the egg and mix it in thoroughly.

In another bowl, combine the flour, ground nuts, and matcha, and sift to remove any lump. (The nuts can be ground as finely or coarsely as you’d prefer. I like mine to be more on the choppy side so that the nuts can be seen in the cookies.)

Add dry ingredients to wet ingredients and stir until the mixture comes together to form a ball; don’t overwork the dough. Roll it into a log with a circular or square section.  To form a log with a square section, start by forming a regular log with a round section. Place it on a surface, and press down on it to flatten the top and bottom. Roll it by a quarter of a turn, and repeat to get two more flat sides. Wrap in plastic wrap and place it in the freezer to firm up for 40 minutes (or in the fridge for 2 hours). This will make it easier to cut your cookies later on. 

Preheat the oven to 360 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the log into slices and arrange on the prepared baking sheet.

Optional: Before baking, roll each cookie’s edge in granulated sugar. This will make for slightly sweeter cookies and give them a lovely ‘crystallized’ rim.

Bake for 12 – 15 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes on the baking sheet before transferring to a rack to cool completely.

These cookies are great for making early on as you can store the dough in the fridge/freezer until you’re ready to bake them. [If your cookies were left in the freezer overnight, be sure to defrost by letting it sit in the fridge before attempting to slice!] Perfect accompanied with tea or coffee, I’m sure your friends and family will fall in love with these cookies the same way mine have!

~ AJ ~

Photograph taken and provided by AnnMarie Hwang

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