Buttery and crumbly shortbread cookies scented with green tea and toasted sesame seeds are perfect to accompany that cup of coffee or tea. They are easy to put together.
Snowy day is always good to stay indoor and be warm (to me anyway). With that said, the kids need things to do something though. Baking some cookies is always a big hit 😉 I was able to get some good quality matcha powder from Japan. I’ve always love the scent of matcha/green tea. I’m not a big tea drinker, but I like cooking or baking with tea however 🙂 Plan to make matcha ice cream soon. It’s long overdue.
Matcha Sesame Shortbread Cookies
For dipping: (optional)
- 1 Tbsp granulated sugar or more as needed
- 1 Tbsp mixture of white and black sesame seeds
Prepare the cookie dough:
- Mix the flour, matcha powder, and salt in a mixing bowl. Cream the softened butter, confectioner's sugar, and vanilla extract until the butter is creamy. Very gradually add in the flour mixture while still beating with mixer. They will still appear dry and won't come together. Stop the mixer and continue with your clean hand. The dough will come together, trust me! Lightly dust a work surface with a bit of flour and roll the dough into a 2-inch cylinder. Wrap the dough with plastic wrap and chill in the refrigerator for at least 6 hours to prevent spreading
- Preheat your oven to 340 F (170 C) for conventional oven. For a convection oven, lower the temperature by 15 C or 20 F. Prepare a baking sheet lined with parchment paper. When the dough is ready, slice them into 1/3-inch and dip one side of the cookie into the granulated sugar and sesame seeds mixture. Place on the baking sheet about 1 1/2-inch apart. Pop them back into the refrigerator and let them chill for another 20 minutes. This will help your shortbreads to maintain their shapes.
- Bake them for about 11-13 minutes or until the edges are firm and just started to brown. They may still appear soft. Leave them on the baking sheet to cool down
- Once they have cooled down completely, store them in an air-tight container for up to 4 weeks