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.

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.

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.

Tips：Leftover cookies can be stored in airtight containers in the fridge for up to 2 weeks. Cookies freeze well.

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