Wednesday, January 18, 2017

Matcha shortbread cookie recipe from Organic Valley

Even though my inbox is currently overflowing with all kinds of emails, I always skip the delete button when it comes to newsletters sent out from food companies. I never know when I am going to be sent a treasure of a recipe, and the latest email from Organic Valley provided one such recipe. Matcha shortbread cookies... Tastes as divine as they sound! This tea-infused cookie recipe makes a delicate, buttery deliciousness inspired by a Japanese pastry that pairs perfectly with a steaming cup of tea.

Paddle 1 cup butter in a large bowl with a wooden spoon until creamy. Add seeds scraped from 1 vanilla bean and ½ tsp of salt. Sift in 1 cup of powdered sugar, 2 cups all-purpose flour and 2 ½ tbsp matcha powder and stir until just combined. Form the cookie dough into a log about 2” x 14” and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours. Preheat oven to 325ºF and line two baking sheets with parchment paper. While the oven preheats, roll cookie dough log in ½ cup finely chopped pistachios. Slice dough into ¼ inch rounds. Place rounds at least 1” apart on cookie sheet and bake for 12 minutes or until edges are light golden brown, rotating the pans halfway through bake time.

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