GREEN TEA SHORTBREAD LEAVES
Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 5
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 SHORTBREAD COOKIES
I found this recipe on the Culinaryteas.com web site. I'm always on the look out for interesting recipes using green tea, so here it is! Note: the preparation time does not include the time to chill the dough.
Provided by ribbit
Categories Dessert
Time 1h2m
Yield 9 dozen small cookies
Number Of Ingredients 5
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.
MATCHA (GREEN TEA) SHORTBREAD COOKIES
I love the flavor of green tea powder in baked European-style sweets. Lately, I've been searching for a few recipes and found this one on the internet. Typically, I use a really good quality green tea (from Toraya), but even I find the green tea flavor to be too intense, so I use the lesser amount of green tea and increase the amount of powdered sugar. For less expensive grades of tea, I just use the greater amount of tea. You can purchase green tea powder at the Japanese grocers, but it will come in a variety of grades. The lower grades will use dried spinach to boost the color, but the tea flavor will not be as intense. The cookies are bright green (like the color of spring grass); they smell lovely, but have a bitter edge to them because of the green tea. It's typically an "adult" flavor, but my kids really like them with a bit of vanilla ice cream.
Provided by Akikobay
Categories Dessert
Time 1h3m
Yield 60 small cookies
Number Of Ingredients 5
Steps:
- Sift the flour, powdered tea and salt into a bowl.
- In a mixer bowl, beat butter and powdered sugar until fluffy.
- Add flour mixture to mixer bowl and mix slowly until dough just comes together.
- Pull dough together carefully in a log, approximately 2 inches in diameter.
- Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
- Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
- Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
- Remove cookies immediately from the cookie sheet and cool on a wire rack.
- Store in an airtight container or wrap well and freeze.
- The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
- NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
- NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.
Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 46.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1, Protein 0.5
GREEN-TEA SHORTBREAD
We used Japanese vegetable cutters that represent the seasons ( www.nycake.com), but any cookie cutter may be used.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen cookies
Number Of Ingredients 6
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
Make and share this Green Tea Shortbread recipe from Food.com.
Provided by email_wanda
Categories Dessert
Time 45m
Yield 48-72 cookies, 48-72 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- In a medium sized bowl stir together flour, green tea powder, and salt. Set aside.
- In a large bowl, beat together butter and icing sugar until fluffy.
- Add flour mixture to the butter mixture and slowly blend until crumbly. Knead dough together until a ball forms.
- Roll dough out on a floured surface until approximately 1/8 to 1/4 inch thick.
- Using a 1 1/2 to 2 inch cookie cutter, cut out cookies and place on a parchment lined cookie sheet approx 1 inch apart.
- Bake for 10-15 minutes or until lightly golden in colour.
Nutrition Facts : Calories 60.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 39.6, Carbohydrate 6.1, Fiber 0.1, Sugar 1.9, Protein 0.5
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