Green Tea Shortbread Cookies with Raspberry Icing
Delicate, buttery, and infused with the subtle earthy flavor of matcha, these Green Tea Shortbread Cookies are a delightful treat for any tea lover. The crisp texture of the shortbread pairs perfectly with a sweet and tangy raspberry icing, adding a pop of color and flavor that takes these cookies to the next level.
Ingredients
For the shortbread:
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp green tea leaves
- 1/4 tsp salt
For the icing:
- 1/2 cup fresh raspberries
- 1 tbsp lemon juice
- 1 cup powdered sugar
Instructions
- In a large mixing bowl, cream together the softened 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy. Mix in the 1 tsp vanilla extract.1 cup unsalted butter, 1/2 cup powdered sugar, 1 tsp vanilla extract
- In a separate bowl, whisk together the 2 cups all-purpose flour, 2 tbsp green tea leaves, and 1/4 tsp salt.2 cups all-purpose flour, 2 tbsp green tea leaves, 1/4 tsp salt
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough should be soft but not sticky.
- Turn the dough out onto a sheet of plastic wrap, form it into a log, wrap it tightly, and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough is firm, cut 1/4 inch slices from the log and place them on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, combine the 1/2 cup fresh raspberries and 1 tbsp lemon juice.1/2 cup fresh raspberries, 1 tbsp lemon juice
- Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5 minutes.
- Strain the raspberry mixture through a fine mesh sieve into a bowl to remove the seeds.
- Gradually whisk in the 1 cup powdered sugar until you reach a thick but pourable consistency.1 cup powdered sugar
- Once the cookies are completely cooled, drizzle the raspberry icing over each cookie.