Green Tea Shortbread Leaves

Chinese green tea, which is sold as a powder, gives buttery shortbread a mild, somewhat exotic flavor, as well as a delicate tint. If using Japanese green tea, grind it first in a spice grinder.

  • Yield: Makes 3 dozen
Green Tea Shortbread Leaves

Source: Holiday Cookies 2001, Special Issue 2001

Ingredients

  • 2 cups all-purpose flour, plus more for rolling
  • 2 tablespoons Chinese green-tea powder
  • 1/2 teaspoon table salt
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners' sugar, or granulated sugar

Directions

  1. Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

  2. Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

  3. Preheat oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes. Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

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