Matcha Shortbread Cookies

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Matcha Shortbread Cookies

The perfect cookie for tea time is just 25 minutes away. We use slow-churned Organic Valley® Unsalted Butter and a little bit of matcha powder for a delicate, Japanese-inspired pastry that pairs well with a steaming cup of tea.

15 min Prep12 min Cook30 min Total
15 min Prep•12 min Cook•30 min Total
24 Servings
Matcha Shortbread Cookies
15 min Prep12 min Cook30 min Total
15 min Prep•12 min Cook•30 min Total
24 Servings

The perfect cookie for tea time is just 25 minutes away. We use slow-churned Organic Valley® Unsalted Butter and a little bit of matcha powder for a delicate, Japanese-inspired pastry that pairs well with a steaming cup of tea.

Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

Vanilla Bean
seeds scraped from 1 vanilla bean
A small bowl of salt.
½ teaspoon salt
A bowl of white flour.
2 cups all-purpose flour
powdered sugar
1 cup sifted powdered sugar
Matcha Powder
2 ½ tablespoons matcha powder
Pistachios
½ cup finely chopped pistachios

Directions

Paddle the butter in a large bowl with a wooden spoon until creamy. Add vanilla bean seeds and salt.
Sift in the powdered sugar, flour and matcha powder and stir until just combined.
Form the cookie dough into a log about 2 x 14 inches and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours.
Preheat oven to 325 F and line two baking sheets with parchment paper.
Roll the cookie dough log in the chopped pistachios, then slice in 1/4-inch rounds.
Place them on cookie sheets at least 1 inch apart and bake for 12 minutes or until the edges are light golden brown, rotating the pans halfway through.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Paddle the butter in a large bowl with a wooden spoon until creamy. Add vanilla bean seeds and salt.
Sift in the powdered sugar, flour and matcha powder and stir until just combined.
Form the cookie dough into a log about 2 x 14 inches and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours.
Preheat oven to 325 F and line two baking sheets with parchment paper.
Roll the cookie dough log in the chopped pistachios, then slice in 1/4-inch rounds.
Place them on cookie sheets at least 1 inch apart and bake for 12 minutes or until the edges are light golden brown, rotating the pans halfway through.