Matcha Checkerboard Shortbread Cookies
Rich, crumbly, and not too sweet matcha checkerboard shortbread cookies. Super easy to make and you can use up your matcha making cookies to share with friends.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 gram (5 oz/1.25 stick/10 tablespoon) unsalted butter, softened
- 30 gram powdered sugar (1 oz/0.25 cup ) (*)
- 2 egg yolks
- 1 teaspoon vanilla extract
- 240 gram (8.5 oz/2 cup) all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon matcha
Instructions
- 1
Beat butter until light and fluffy. Add sugar, egg yolks, vanilla, beat again until creamy.
- 2
Whisk together all-purpose flour and salt, then slowly add to the butter mixture until the dough becomes lumpy. Now use hands to knead into a smooth dough.
- 3
Divide the dough into 2 portions. Add the 1 tablespoon of matcha to only one of the cookie dough, and knead until the color is uniformly green.
- 4
Divide the regular dough into 2 portions, and the matcha dough into 2 portions. With the help of saran wrap/parchment paper, shape each into a 12-inch long cylinder. Stack the four cylinders together to create the checkerboard pattern, gently pat so the 4 cylinders stick together.
- 5
Wrap the shaped dough with saran, and chill in the fridge for at least 2 hours (I usually just leave them overnight).
- 6
Preheat oven to 180 Celsius/360 Fahrenheit, and line baking sheets with parchment paper.
- 7
Remove cookie dough from the fridge. With a very sharp knife, slice the dough into 48 equal slices (each about 0.3cm or 1/8-inch). Arrange on the lined baking sheets.
- 8
Bake in the preheated oven for about 15 minutes, or just until the edges are slightly browned.
- 9
Remove from oven and cool for at least 10 minutes. Serve and store any leftovers in an air-tight container.