Matcha Shortbread Cookies Stuffed in Christmas Tree Shape
Are you looking for an original idea for your Christmas cookies? Try this recipe for stuffed matcha shortbread cookies, easy to make and perfect for adding a touch of color and flavor to your holiday table.
The matcha green tea gives the cookies a delicate aroma and a beautiful green color, while the creamy core makes them irresistible at the first bite. Thanks to the Christmas tree-shaped cutter, you can make scenic and uniform cookies, ideal also as a homemade gift for the holidays.
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- Difficulty: Very Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients for Matcha Shortbread Cookies Stuffed in Christmas Tree Shape:
about 20 cookies
- 2 cups all-purpose flour
- 9 tbsp butter (cold)
- 1/2 cup sugar
- 3 tbsp milk
- 1 tsp matcha powder
- salt
- jam (to taste)
- hazelnut spread (pistachio, white chocolate, etc.)
Tools
Large bowl (or stand mixer with leaf/K attachment) for mixing the dough
Kitchen scale for precise ingredient measurements
Sieve or fine mesh strainer for matcha and powdered sugar
Rolling pin for rolling out the dough
Christmas tree-shaped cutter https://www.amazon.it/dp/B0DJWM3T8B?tag=gz-blog-21&ascsubtag=0-f-n-av_esplosionedigusto
Small knife or spatula for trimming and removing excess dough from the edges of the cutter
Parchment paper for rolling out the dough and lining the baking sheet
Flat baking sheet for baking the cookies
Steps
For the preparation of Matcha Shortbread Cookies Stuffed in Christmas Tree Shape watch the video HERE.
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Prepare the shortbread
In a bowl (or stand mixer), combine flour, sugar, matcha, and salt.
Add the cold butter and quickly work with your fingers or the K beater of the stand mixer, until you get a sandy mixture.
Incorporate the milk and knead quickly to form a smooth dough.
Wrap in cling film and let it rest in the fridge for 30-40 minutes.
After about 30 min roll out the dough.
Flour the cutter backwards
Cut out the shapes.
Place the first shape in the floured cutter then add a teaspoon of cream.
Leave about 1/4 inch free from the edge, so the cream doesn’t spill out during baking.
Place the other layer of dough on top
Close the cutter and seal the edges by pressing gently.
Remove the excess dough to get a smooth tree.
Immediately unmold the filled tree and place it on the baking sheet.
Bake in a static oven at 340°F for about 12-14 minutes.
Cooling and decoration
Let cool completely on a wire rack.
You can dust with matcha powdered sugar or lightly glaze the edges for a Christmas touch.
At room temperature
Duration: 3-4 days
How to store: in a tin box or airtight container, in a cool and dry place.
Tip: separate cookies with parchment paper if they have a soft filling, so they don’t stick.
❄️ In the fridge
Duration: 5-6 days
How to store: in an airtight container, preferably in a single layer.
Note: the shortbread will absorb some moisture, so it will become softer.
Tip: you can leave them at room temperature for 10 min before serving, so they become crisper.
🧊 In the freezer (recommended for large quantities)
Duration: up to 2 months
Method:
Freeze the already cooked and cooled cookies, placing them first on a tray (so they don’t stick).
Then transfer them to freezer bags or airtight containers.
Thawing: at room temperature for about 1 hour.
