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Matcha green tea shortbread cookies with sesame seeds
Matcha is a unique flavour to bring to your sweets table this St. Patrick’s Day! These yummy shortbread cookies are decorated with some black sesame seeds for a pop of extra flavour and texture.
YIELDS
20
TO
30
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons icing sugar
- 1/4 cup cornstarch
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons matcha green tea powder
- 2 tablespoons black and/or white sesame seeds
Directions
- Preheat the oven to 350°F and set the rack to the middle position. Line a baking sheet with parchment.
- In a large mixing bowl, beat butter on high until light and fluffy.
- Add icing sugar and beat again until fluffy, scraping down sides and bottom of the bowl often.
- Add cornstarch and beat again to combine.
- In a separate bowl, whisk together flour, salt, and matcha green tea powder. Add this all to your butter mixture and beat again on medium until dough comes together. It will be soft.
- Add vanilla extract and beat again until smooth.
- Place sesame seeds in a small shallow bowl.
- Dust your hands with flour and spoon heaping tablespoons of cookie dough and roll quickly between your palms to make a smooth ball of dough. Dip the ball lightly in the sesame seeds to coat the top. Place dough balls, sesame side up, on a prepared baking sheet and repeat with the remaining dough, leaving one and a half inches between cookies.
- Bake for 18 to 20 minutes until your cookies have a light golden rim around the base.
- Remove from oven and cool completely on a rack. Enjoy!
TIP: Store cookies in an airtight container for up to 10 days.
