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Glazed Green Tea and Ginger Shortbreads | by djwtwo
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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.

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Taken on February 14, 2010