Tea-flavored tea cookies — shortcrust cookies flavored with matcha tea: very simple to make, beautiful to see and give as gifts, delightful to nibble, fragrant, with an aromatic yet delicate taste. Ready to prepare these delicious tea-flavored tea cookies with me? Let’s go to the kitchen!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. The quantities of this shortcrust pastry are suitable for use with the stamps or decorated rolling pins for cookies. Using a classic recipe or changing the quantities risks losing the design during baking. This yields about 40 cookies depending on the cutters used.
- 2 1/2 cups 00 flour (Italian finely milled flour)
- 2/3 cup butter (cold, cut into pieces)
- 3/4 cup powdered sugar
- 1 egg
- 2 1/2 tbsp matcha tea powder
- 1 pod vanilla bean
Tools
I had purchased the cutters on the Cocorò website but it is currently not active. You can choose whatever cutters you prefer to stamp the cookies.
- 1 Stand mixer Kitchen Aid Artisan
- 4 Molds for cookies
- 1 Rolling pin with spacers
Steps
In the bowl of the stand mixer with the paddle attachment, work all the ingredients until they come together and are well blended: flour, powdered sugar, butter cut into pieces, egg, matcha powder and the seeds from the vanilla bean.
Take the dough and work it briefly on the work surface, forming a slightly flattened rectangular loaf. Wrap it in plastic wrap and refrigerate for two hours.
After the resting time, place the loaf on a lightly floured work surface and, using rolling pin spacers of 1/4 inch, roll out the shortcrust pastry and use it as desired to make the cookies. Arrange the cookies on micro-perforated baking sheets and refrigerate them for 15 minutes. Preheat the oven to 356 °F and bake the cookies for about 15 minutes.
Notes
The shortcrust pastry recipe is always that of Miriam Bonizzi.
