Cookies, Love

Marbled Matcha & Cranberry Shortbread Cookies – Recipe!

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Matcha tea has become so popular over the last few years and according to health experts – one cup of Matcha is the equivalent to 10 cups of regular green tea.  The smell is very rustic with a hint of earth and this green tea is different than most because of its natural creamy consistency, which makes it delightful to use in baking.

Matcha Cookies are light and fragrant and I created a holiday version made with dried cranberries in a cut-out shortbread.  The streaky colors are easy to make, just add the Matcha while the mixer is running and stop before it is completely blended into the dough.  The colors are cleverly creative and so fun to serve this time of year.

To add an additional flair, sprinkle the cookies with sugar crystals – red, green & white or regular granulated sugar will work too.  These Marbled Matcha & Cranberry Shortbread Cookies are great to serve with a hot drink for dessert or bring them to a cookie swap and watch them disappear.

Ingredients

2 cups all purpose flour + more for dusting

1/2 teaspoon salt

1 cup butter, softened

1/2 cup confectioners sugar

2 teaspoon vanilla extract

1/4 cup dried cranberries, chopped

1 tablespoon powdered Matcha Tea

coarse colored sugar, optional

(Makes 1 1/2 Dozen)

To Prepare:

1. Preheat oven to 350 degrees.  In a small bowl, whisk together flour and salt, set aside.  In a stand mixer or large bowl, cream butter and sugar for 3 minutes.  Scrape down sides and add vanilla, mix again for 1 minute.  Add flour mixture to creamed mixture and mix on low for 30 seconds.

2.  Add chopped cranberries and mix on low for 30 seconds.  Add Matcha to dough, while the mixer is running on low for 20 seconds.  Stop and remove bowl.

3.  Scrape dough out of bowl with rubber spatula and wrap in plastic.  Refrigerate for at least 30 minutes, up to overnight.

4.  Remove dough from plastic wrap and roll out onto a lightly floured surface.  Using a 3-inch cookie cutter or glass, cut out cookies and place on sheet pan.  Sprinkle with sugar and place in the refrigerator to chill for 10 minutes.  Bake for 12 minutes and let cool to room temperature.  Serve or store in an airtight container for up to 3 days.  Enjoy!

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