Crisp shortbread cookies are flavoured with matcha, black sesame, and vanilla.
Makes 18cookies
Ingredients
Matcha Dough
113g(1/2 cup) unsalted butter, room temperature
55g(1/2 cup) powdered sugar
1/2tspvanilla
120g(1 cup) all-purpose flour
2tspmatcha powder
1/4tsp salt
Black Sesame & Vanilla Dough
113g(1/2 cup) unsalted butter, room temperature
55g(1/2 cup) powdered sugar
1/2tspvanilla
120g(1 cup) all-purpose flour
1/4tspsalt
1 1/2tspwhole 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.