Glazed Green Tea and Ginger Shortbreads
Decided to play a bit more with the matcha (green tea powder) that I picked up for the holidays, and shortbread cookies seemed like something worth trying. Working with the 1-2-3 cookie dough ratio from Michael Ruhlman's “Ratio”, these are what I came up with.
for the cookies
8 oz. sugar (about 1 c.)
12 oz. (3 sticks) unsalted butter, soft (room temperature)
17 oz. all-purpose flour (about 4 c.)
1 oz. corn starch (about 1/4 c.)
3 tbl. matcha powder
1 tsp. vanilla
1/3 c. finely diced crystallized ginger
pinch of salt
for the icing
2 c. confectioners sugar
1/2 tsp. ginger
Preheat oven to 350°F.
Cream the butter and sugar together until the sugar dissolves and lighter in color. Add vanilla, crystallized ginger, and matcha powder and combine. Add flour and salt, mix until well-combined.
Shape dough into 2-2.5" thick log and slice off 1/4" slices, or roll out to 1/4" thickness and cut out shapes with cookie cutters. Place cookies on parchment-lined cookie sheet and bake for 12-14 minutes. Cool on racks.
When cool, make a glaze by combining the confectioners sugar and ginger with cold milk, a few drops at a time, until you get the consistency you want. Dip cooled cookies into the glaze (or drizzle the glaze on if you want a bit less of it, for a less-sweet cookie).
This made a few more than 2 dozen cookies. This made a few more than 2 dozen cookies.
Still working on presentation and lighting.
Updated the recipe slightly on 8/21/2010, to account for some adjustments I made to the cookies to make them a bit softer and more gingery.