抹茶山核桃酥饼Matcha peacan shortbread cookies

【Matcha peacan shortbread cookies】
by MaomaoMom

You need to buy high quality Matcha powder in order to perseve the color after baking. These Matcha peacan shortbread cookies are so nice, melting in your mouth. You got to try this.

 抹茶山核桃酥饼Matcha peacan shortbread cookies
Meal type: dessert
Prepare time: 30 minutes
Cook time: 18 minutes
Stand time: 60 minutes
Level: Easy
Yield: 20 servings (total of 40 cookies)

Ingredients:

1) 1 cup unsifted all-purpose flour (160g), 1 cup corn starch (140g), 1/2 tsp salt;
2) 2 tbsp Matcha powder ;
3) 1 cup butter (240g) room temperature, 3/4 cup icing sugar (90 g);

Topping:
4) 2 tbsp icing sugar.

Directions:

1: Place all ingredients of Ingredient 1) in a bowl and mix well, then add matcha powder (Picture 1) and mix well again with a fork, set aside. Place pecans in a plastic bag, seal and crush with a rolling pin to fine pieces. Add to the flour mixture (Picture 2) and mix well.
2: Place all ingredients of Ingredient 2) in a bowl (Picture 3), with an electric mixer, beat the butter and sugar until light and fluffy (Picture 4) at high speed。Add flour and pecan mixture (Picture 5), use a spatula to mix until incorporated. Transfer dough to a large piece food wrap, form dough and cover well (Picture 6). Refrigerate the dough for at least 30-60 minutes.

抹茶山核桃酥饼1 抹茶山核桃酥饼Matcha peacan shortbread cookies

Preheat oven to 350F/375C.
3: When dough is firm, roll into 1.5 cm diameter log on a floured surface and cut 1.4 cm apart (Picture 7). Roll each protion to a ball and place them on parchment paper lined baking sheet (Picture 8) spacing about 2 cm apart.
5: Bake at 350F/175C for 18 minutes until the edges of the cookies start to light brown. Remove from the oven and let it cool.
6: When cookies completely cool, sprinkle the icing sugar on top of cookies before serving.

 抹茶山核桃酥饼Matcha peacan shortbread cookies
Tips:Leftover cookies can be stored in airtight containers in the fridge for up to 2 weeks. Cookies freeze well.

pf button big 抹茶山核桃酥饼Matcha peacan shortbread cookies

You might also like:

This entry was posted in Dessert. Bookmark the permalink.

129 Responses to 抹茶山核桃酥饼Matcha peacan shortbread cookies

  1. Good day I am so glad I found your blog, I really found you by error, while I was researching on Askjeeve for something else, Anyhow I am here now and would just like to say many thanks for a incredible post and a all round thrilling blog (I also love the theme/design), I don’t have time to read through it all at the moment but I have saved it and also added in your RSS feeds, so when I have time I will be back to read a great deal more, Please do keep up the excellent work.

  2. Nice post. I was checking continuously this blog and I’m impressed! Extremely helpful info specifically the last phase 🙂 I deal with such info a lot. I used to be seeking this certain information for a long time. Thank you and good luck.

  3. I like this site so much, bookmarked. “Nostalgia isn’t what it used to be.” by Peter De Vries.

  4. The next time I read a blog, I hope that it doesnt disappoint me as much as this one. I mean, I know it was my choice to read, but I actually thought youd have something interesting to say. All I hear is a bunch of whining about something that you could fix if you werent too busy looking for attention.

Leave a Reply

Your email address will not be published. Required fields are marked *