Green Tea Shortbread Leaves Recipes

GREEN TEA SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper.
• Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more.
• Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes.
• Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie.
• Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.

GREEN TEA SHORTBREAD LEAVES

Steps:

• Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.
• Preheat oven to 325 degrees. Line 2 baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes. Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

GREEN TEA COOKIES

Steps:

• Whisk together flour, tea, matcha, and salt in a small bowl. Cream together butter and sugar in a mixer bowl on medium until pale and fluffy, about 3 minutes. On low, slowly mix in flour mixture until just combined.
• Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs 1 1/4 inches in diameter. Roll each log in parchment, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Freeze 1 hour.
• Preheat oven to 350 degrees. Unwrap frozen logs and slice 1/4 inch thick. Place an inch apart on parchment-lined baking sheets. Bake until edges turn golden, 13 to 15 minutes. Let cool on baking sheets on wire racks.

GREEN-TEA SHORTBREAD

Steps:

• Heat oven to 275 degrees. Place two racks in the oven. Beat the butter on medium-low speed until smooth, 2 to 3 minutes.
• Beat in sugar and vanilla on medium. Sift together flour, salt, and green tea. Gradually beat into butter mixture on low. Transfer dough onto a piece of plastic. Pat into 8-inch disk. Wrap with plastic; chill 1 hour. May be made a day in advance.
• On a lightly floured surface, roll out dough to 1/4 inch thick; cut into 1-to- 2 1/2-inch rounds. Reroll until all dough is used. Press each round with tines of fork or bowl of spoon to create decoration. Transfer to two unlined baking sheets. Chill 15 minutes before baking. Bake 25 to 30 minutes until firm but not brown; let cool. Cookies can be made 2 to 3 days ahead, and stored in an airtight container.

GREEN TEA SHORTBREAD COOKIES

Steps:

• Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner's sugar and salt.
• Sift together the tea and flour and add to the butter mixture; mix until just incorporated.
• Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes.
• Heat oven to 300 degrees.
• Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet.
• Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color.
• Cool, and serve with green-tea or ginger ice cream.