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Matcha and Black Sesame Shortbread Cookies
Prep: 25 minutes + 30 minutes chilling
Cook: 15 minutes
Servings: 30 cookies
An Elegant, Earthy Indulgence
Step away from the ordinary with these visually striking and deliciously complex shortbread cookies. The vibrant green of the matcha powder provides a slightly bitter, earthy note that is beautifully balanced by the nutty, rich flavor of toasted black sesame seeds, all held together in a melt-in-your-mouth buttery shortbread.
Materials
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp high-quality matcha powder
- 1/4 tsp salt
- 3 tbsp toasted black sesame seeds
Preparation
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, sift together the flour, matcha powder, and salt.
- Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until a dough forms.
- Gently fold in the toasted black sesame seeds.
- Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Cooking
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Remove the chilled dough log from the refrigerator and slice it into 1/4-inch thick rounds.
- Place the cookies on the prepared baking sheet, about 1 inch apart.
- Bake for 13-15 minutes, until the edges are just barely golden. The centers should remain pale green.
- Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack.
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