+
x
Home
Recipes
Press
About
Let’s talk!
Type here, press enter
Home
› recipes
Facebook
Tweet
Pin
Type here, press enter
Instagram
TikTok
Pinterest
Skip to primary navigation
Skip to main content
Skip to footer
Constellation Inspiration
A Dessert Blog
Cookbook
Tutorials
About
Press
Contact
Recipes:
Asian-inspired
cake
cookies
cream puffs
tarts
bars
candy
seasonal
Valentines
halloween
christmas
recipes
Whipped White Chocolate Ganache and Strawberry Cheesecake Cream Puffs
Playing with Isomalt + Totoro Shaker Cookie
Bon Appetit Holiday Cookie Box
Woodland Holiday Cookie Box
Brown Butter Caramelized Banana Chocolate Cake
Paris Brest + Betty Hung’s New Book!
Zucchini Cake with Lemon Cream Cheese Frosting
Matcha Swirl Bread + Two Red Bowls’ New Book!
Pink Pearl Apple Custard Tart
Pecan Pumpkin Pie Bars
Mermaid No-Bake Blueberry Cheesecake + The Food Gays’ New Book!
Taro Coconut Snowy Mooncakes
Coco Cake Land’s Bunny Cake + New Book!
Rainbow Confetti Cake!
Buttercream Succulent Cake
Rhubarb Bakewell Tart
«
Go to
Previous Page
Page
1
Page
2
Page
3
Page
4
Page
5
Interim pages omitted
…
Page
7
Go to
Next Page »
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
