Matcha Shortbread

Matcha shortbread cookies offer a buttery, crumbly texture with the vibrant green color and subtle earthy bitterness of matcha powder. They’re a simple twist on classic shortbread, blending flour, butter, sugar, and high-quality matcha for an elegant Japanese-inspired treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 tablespoon matcha, sieved, plus more for sprinkling
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• Matcha Salt

Instructions

1. Heat the oven to 325°F. Butter an 8 by 8-inch baking pan and line with parchment.
2. Whisk the flour, cornstarch, matcha, and salt in a bowl.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Add the dry ingredients and mix to combine without overmixing.
4. Transfer the batter to the pan and press firmly and evenly. Using a paring knife, make
   incisions for the bars in squares or rectangles. Prick with a fork.
5. Bake until golden at the edges, about 50 minutes. Cool in the pan for 10 minutes, then
   remove and cool completely. Break into squares. Sprinkle with sieved matcha and a few pinches
   of Matcha Salt. Store in an airtight container at room temperature for up to one week.

Notes

• Makes: 16 (2-inch) squares