When I was younger, on days I would spend the afternoon with my grandfather, he would brew us afternoon tea (like a ritual) in small tea pots and cups. I thought it was the coolest thing at the time, because it was just so leisurely to sip from small cups while chatting about our days. These shortbread cookies remind me of those good times. I also love pretty much anything matcha flavored, so matcha tea and shortbread became the perfect combination for these holiday cookies.
Technique Tip: There are different grades of matcha powder. Since high quality matcha powder is expensive, for baking, it's economical to use culinary grade matcha powder. You can also add cornstarch to the shortbread to help prevent the shortbread cookies from spreading out while they bake.
Swap Option: You may substitute granulated sugar for baker's sugar.
Preheat an oven to 350°F. Sift together the all-purpose flour, salt, cornstarch and matcha powder then set aside.2.
In a stand mixer or using a handheld blender, cream together the softened butter and sugar.3.
Next, reduce the speed and slowly add in the flour mixture to make the shortbread dough. It will be crumbly.4.
Roll the dough into a ball and let it chill in the refrigerator for 30 mins.5.
After chilling the dough, place it onto a lightly floured countertop and roll with a rolling pin until 1/4-inch thick.6.
Using star-shaped cookie cutters, press into the dough to make the cookie cutouts.7.
Bake in a preheated oven for 10 to 15 minutes, or until the edges of the cookies are barely golden brown.8.
After removing from the oven, immediately sprinkle on the decorating sugar (if using).9.
Let the cookies cool on a cookie rack for 5 to 10 minutes before serving.10.
If dipping cookies in chocolate, let the cookies cool completely first for at least 30 minutes. Then melt the chocolate chips in the microwave (in 30-second increments) on medium-high heat while stirring in between until melted.