These brilliant green shortbread cookie trees are just what Santa ordered this holiday season.
- Prep time 40 minutes
- Total time 1 hour & 45 minutes
Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
In bowl, using hand mixer on low speed, beat together butter, icing sugar, matcha powder, vanilla and salt just until combined. 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 just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 30 minutes.
On lightly floured surface, gently knead 1 disc to soften dough. Roll out to 1/4-inch thickness. Using 3 1/4-inch tree-shaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pan.
Bake until edges are light golden, 16 to 18 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. Repeat with remaining dough. (Make-ahead: Freeze in airtight container for up to 1 month.)
Glaze: In small bowl, stir icing sugar with milk until combined. Brush over cooled cookies; garnish with sprinkles.
Test Kitchen Tip: Matcha is powdered green tea that has been specially grown and processed. It's packed with antioxidants and its brilliant green colour makes a beautiful (and natural) dye for baked goods.
Makes about 30 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 18 mg
- Sugars 5 g
- Protein 1 g
- Calories 92
- Total fat 5 g
- Potassium 18 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 3
- Folate 6
- Vitamin A 4