Christmas is just coming up tomorrow and I wanted to share with you a Christmas cookie recipe that I just whipped up. I can’t express how relieved I am, now that I’m finally on break.
Now, I have time to catch up on some blog posts and play some of the outstanding video games I have in stock (Super Smash Bros. anyone?).
I’m baking these cookies and some standard shortbread cookies for my many younger cousins who will soon be running all over the house tomorrow.
These matcha shortbread cookies have a soft crumbly texture and are not quite traditional because there is some cream added to the mix.
Depending on how thick you roll out your cookies, it will change the baking time. I rolled it out to be about 1/3 inch thick. If you don’t have graduated sizes of cookie cutters of the same shape to make a Christmas tree (stars would be great too) then you can just make a standard set of shortbread cookies.
From the team behind The Piquey Eater, I wish you, your family, friends and loved ones a fabulous Christmas and a Happy New Year!
Until we dine again,
-The Piquey Eater
- 2¼ cups all-purpose flour, some additional flour for dusting your workstation
- 1 cup room temperature butter
- ½ cup granulated white sugar
- 2½ tablespoons matcha green tea powder
- 6 tablespoons of cream
- 2 tablespoons of confectioner's sugar (for dusting)
- Preheat your oven to 325F
- With a hand mixer, beat the butter and sugar until light and fluffy. Once the butter lightens up in colour, you know you're doing it right.
- Sift in the flour and matcha powder into the butter and mix together.
- The mixture should be crumbly of which you will want to add your cream to the mixture.
- Mix until the dough comes together
- Pour the dough ball onto your light floured workstation, compress it into a ball and begin rolling out your dough
- If you find the dough to be sticky, use two pieces of parchment paper and roll it out that way until you get a thickness of ⅓ inch
- Use graduated sizes of cookie cutters and cut out all the shapes required. If cutting out standard cookies about 3 inch in diameter, I would get about 36 cookies or so.
- Bake in the oven for 16-18 minutes. For the purpose of making Christmas trees, do not let the edges brown.
- Allow the cookies to completely cool, I let it sit for 2 hours, and then lightly dust with two tablespoons of confectioner's sugar.
You may adjust the amount of cream used in the recipe, just as long as the dough holds itself together and you can easily roll it out.