I have discovered Matcha (Green Tea Powder) and not only does it make an incredible cup/bowl of tea (Japanese Tea Ceremony) but it is nice to work with in the kitchen for things like green tea gelato and these delicious green tea shortbread cookies. Now most shortbread is simply flour, butter and sugar with a little flavoring of some sort. A very sticky dough that is easier to handle if rolled into a log, frozen and sliced. However, if powdered sugar is used the cornstarch facilitates rolling and cutting... Granted the dough is still very delicate, but it is possible. The Green tea makes for a not so sweet cookie, the addition of white chocolate with a hint of orange oil, makes a nice addition to tempering the tea flavor and creating a good balance. I wanted a little texture to my acorns, so I used a paint brush (For cake decorating) to apply the white chocolate.
2 cups (10 oz) AP Flour
1/2 tsp salt
1/2 cup (2 oz) Confectioners' Sugar
2 tsp Green Tea Powder (matcha)
1 cup unsalted butter, softened
1/2 cup (2 oz) Granulated Sugar
1 tsp St. Germaine or Almond, Orange, Lemon or Lime extract
Whisk Salt, Flour, Green Tea powder and Powdered Sugar in a small bowl.
In a separate bowl beat softened butter with granulated sugar until light and fluffy.
Add the St. Germain or choice of extract, then slowly mix in the dry ingredients.
Divide the dough in half and press into 2 discs.
Wrapped in plastic wrap and chill for 1 hour.
Preheat oven to 325
Flour a board and roll the dough to between 1/8 & 1/4 inch.
Cut with cookie cutter into your desired shape and move to a parchment lined baking sheet with a well floured spatula.
These do not spread when baking so don't worry about crowding the pan.
Bake for about 15 minutes, just until the edges begin to brown.
Move to a cooling rack and prepare chocolate while the cookies cool
If you are going to dip them, melt 6 oz of white chocolate with 1/2 tsp of Orange oil. (Don't use extract, the chocolate will seize)
If you are "painting", like I did, you only need 2 oz of white chocolate with about 1/8 of a tsp of orange oil.