'Tis the Season for Baking - Matcha Shortbread

By Shannon Scales

If you live in the Maritimes, you are most likely starting to feel as if you were encased in a snow globe. Winter has decided to make an early appearance. And, in case we thought she might change her mind and give us a break, Mother Nature just keeps on letting it snow. I have been hearing mixed reactions to the snow. But, if you are curious as to my thoughts on the subject, I LOVE it. I find this beautiful Island’s natural splendour is enhanced ten-fold when it is covered in a newly fallen blanket of snow. It is a gorgeous winter wonderland out there and I am soaking it all in.

The snow has definitely helped me find my Christmas spirit and I am officially humming carols, sipping my Lady Baker’s Vienna Eggnog tea and planning my Christmas baking. What’s on my list this year, you wonder? Some old faithfuls like Peanut Butter Balls, Salted Caramels and of course, Gingerbread Men. And I have some new recipes to try out this year including these super festive Matcha Shortbread cookies made with Lady Baker’s organic Matcha Green Tea.

I tried these out today and they really were a pleasure to make. This dough whips up into a light and fluffy cloud and the scent of matcha and vanilla sweetness is dreamy. I love when a recipe with seemingly simple ingredients and simple instructions, yields surprisingly satisfying results.

I rolled out the dough and decided to cut out both Christmas Trees and Wreath shapes to have a bit more variety in my cookies. They browned up faster than I had expected so make sure you check on your cookies throughout the baking process.

Decorating these little trees and wreaths was so much fun! You really can go as simple or extravagant as you like. The simple glaze is delicious on its own or you can decorate your cookies with a variety of sprinkles and candy pieces. The Matcha Green tea gives these cookies a natural hint of green without the use of food colouring. I am loving these cookies and the festive touch they’ve added to our home. I'll definitely be including them in my holiday baking gifts now that I know they freeze without the glaze very well .

Happy Baking tea friends, from my kitchen to yours!

Matcha Shortbread - makes approx. 2 dozen

1 cup butter, softened

1 cup icing sugar, sifted

4 tsp Lady Baker’s Organic Matcha Tea

1 tsp pure vanilla flavouring

2 cups all-purpose flour

Glaze

¾ cup icing sugar

2 tbsp milk

¼ cup assorted sprinkles

Preheat oven to 300°F. Line 2 baking sheets with parchment paper or silicone mat.

In bowl of stand mixer (or you can use a hand mixer) on low speed, beat together butter, icing sugar, Matcha tea and vanilla. Increase speed to medium; beat mixture, scraping down side and bottom of bowl occasionally, until light and fluffy, 4 to 5 minutes. Stir in flour until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap and refrigerate for 30 minutes.

On lightly floured surface, gently knead 1 disc to soften dough. Roll out to ¼ inch thickness. Use Christmas cookie cutters to cut out your cookies. Arrange 1 inch apart on prepared baking pan.

Bake 16-18 minutes or until edges are light golden. Let cool on pan for 5 minutes; transfer to wire rack to cool completely. 

Glaze:

In small bowl, stir icing sugar with milk until combined. Brush over cooled cookies; garnish with sprinkles.