These buttery shortbread cookies by blogger Molly Yeh combine two classic Japanese flavors—matcha green tea and black sesame seeds. Slideshow:  More Cookie Recipes 

Food & Wine
February 2015

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Credit: Photo © Molly Yeh

Recipe Summary test

active:
20 mins
total:
45 mins
Yield:
Makes 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. Line two baking sheets with parchment paper and set aside. In a medium bowl, combine the flour, matcha powder and salt. In a large bowl or bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Add the almond extract. Add the dry ingredients and mix until a dough forms (it may be slightly crumbly).

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  • Turn the dough out onto a work surface and knead once or twice to bring any loose crumbs together. Roll the dough out to 1/2-inch thickness and cut out 1 1/2-inch squares. Place the squares about 1/2 inch apart on the baking sheets and sprinkle with the sesame seeds.

  • Bake for 20-25 minutes until the cookies are slightly browned. Let cool and serve.

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