These buttery shortbread cookies by blogger Molly Yeh combine two classic Japanese flavors—matcha green tea and black sesame seeds.
Slideshow: More Cookie Recipes
2 cups all-purpose flour
2 teaspoons matcha powder
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
1/2 cup lightly packed brown sugar
1/2 teaspoon almond extract
1 tablespoons toasted black sesame seeds
How to Make It
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).
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.