1. Cream butter in the bowl of an electric standing mixer using the paddle attachment; add confectioner's sugar and salt. 2. Sift together the tea and flour and add to the butter mixture; mix until just incorporated. 3. Roll the dough out to about 1/3-inch thick between 2 pieces of plastic wrap; transfer to a baking sheet and chill until firm, at least 30 minutes. 4. Heat oven to 300 degrees. 5. Remove top piece of plastic and cut into desired shapes; re-roll excess dough as necessary; transfer to a parchment-lined baking sheet. 6. Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail; take care not to let the edges brown; matcha shortbread cookies should maintain their green color. 7. Cool, and serve with green-tea or ginger ice cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
