I have to begin this post with a disclaimer: I don’t know anything about Star Wars, but I do know how to make a good, crisp shortbread cookie. That is why we’re here today.
I got these cookie cutters on a whim a while back (probably more than 5 years ago) and never remembered to use them for May 4th or Christmas (they’re marketed as Star Wars Gingerbread Cookie Cutters). Despite my lack of Star Wars knowledge, this is surprisingly my second set of Star Wars-themed cookie cutters. Even though I don’t know much about the franchise, I do love these cutters, especially the Chewbacca cutter.
If you’ve been following on this blog for some time, you’ll already know that I love having more than one flavour in a cookie (exhibit a: matcha neapolitan cookies and exhibit b: matcha neapolitan cookies 2.0). And when it comes to shortbread, the same rule applies: why just have one flavour in the cookie when you can have three. These crisp shortbread cookies are flavoured with matcha, black sesame, and vanilla. Matcha will always be my favourite so 50% of the dough is flavoured with it while the remaining dough was divided into halves and I folded in whole toasted black sesame seeds into one of the portions. I used whole black sesame seeds because I wanted the texture of the whole seeds in the cookie with a subtle sesame flavour. Obviously, you don’t need these exact cutters for your shortbread cookies. The cookies will taste just as good even if you decide to use a ‘normal’ cookie cutter.
Matcha, Black Sesame & Vanilla Shortbread
Ingredients
Matcha Dough
- 113 g (1/2 cup) unsalted butter, room temperature
- 55 g (1/2 cup) powdered sugar
- 1/2 tsp vanilla
- 120 g (1 cup) all-purpose flour
- 2 tsp matcha powder
- 1/4 tsp salt
Black Sesame & Vanilla Dough
- 113 g (1/2 cup) unsalted butter, room temperature
- 55 g (1/2 cup) powdered sugar
- 1/2 tsp vanilla
- 120 g (1 cup) all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp whole toasted black sesame seeds
Instructions
Matcha Dough
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and powdered sugar on medium speed until mixture is smooth, about 1 minute. Mix in vanilla.
- In a small bowl, combine flour, matcha powder, and salt.
- Add dry ingredients to the butter mixture and mix on low speed until just combined, about 45 seconds to a minute.
- Set matcha dough aside.
Black Sesame & Vanilla Dough
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and powdered sugar on medium speed until mixture is smooth, about 1 minute. Mix in vanilla.
- In a small bowl, combine flour and salt.
- Add dry ingredients to the butter mixture and mix on low speed until just combined, about 45 seconds to a minute.
- Portion out the dough into two equal portions. Fold in black sesame seeds into one of the potions
Assembly
- Take small portions of each dough (about 2 tablespoon portions) and place them next to each other on a large piece of parchment paper. You want the dough to look like a mosaic.
- Place a second piece of parchment on top of the dough and gently flatten the dough with your hands.
- Using a rolling pin, roll out dough to 1/4-inch thickness.
- Using cookie cutters of your choice, stamp out shapes. (At this point, I like to transfer the cookie cutouts to the freezer for 10 minutes. Baking frozen cookie cutouts help them retain their shape!)
- While cookie cutouts are chilling, preheat oven to 350F.
- Bake cookies until golden brown on the edges, about 11 – 13 minutes.
Rachael says
These were absolutely delicious, mouthwatering perfection! I just wish I just seemed to have more matcha and would like to have an even amount of all three but I will try again. Thanks for this recipe!