“Wealthy, buttery shortbread with the subtle kind of inexperienced tea. Pairs wonderfully with tea or with ice cream for a dessert! Cookies kind better the next day.”
Substances:
- 1 cup unsalted butter, softened
- Three/4 cup white sugar, plus more for topping
- 2 cups all-aim flour
- 2 tablespoons inexperienced tea powder (matcha), or more to kind
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 325 levels F (A hundred sixty 5 levels C). Role a sheet of parchment paper or plastic wrap on a work surface and dirt with flour. Line a baking sheet with parchment paper.
- Beat butter in a bowl the exercise of an electric mixer until fluffy, about Three minutes. Add Three/4 cup sugar and proceed beating until mixture is lighter in coloration, about 2 minutes more.
- Mix flour, inexperienced tea powder, and salt together in a separate bowl; regularly add to creamed butter mixture, beating on low flee until dough sticks together. Roll dough to 1/4-slide thickness on the floured parchment paper; gash into 2-slide cookies or bars. Roll final dough and gash into more cookies until your total dough is frail. Refrigerate for 10 minutes.
- Fastidiously switch cookies to the willing baking sheet. Sprinkle sugar over every cookie.
- Bake within the preheated oven until company and barely starting to expose golden, about quarter-hour. Cool fully.
