I was at my local Vons store the other day and noticed that there were a LOT of new Asian grocery items, including tons of Wei-chuan products, sauces and seasonings, drinks, etc. It made me really happy to know that if I now need some gochujang or mirin in a pinch, I don’t have to worry about driving all the way to Kearny Mesa (or what’s usually the case, I give up on making whatever it was I had planned to make and end up at Rubio’s. Haha.) Anyway, I was really surprised to find that the store carried Maeda-En matcha green tea powder – Kirbie of Kirbie’s Cravings has recommended this brand to me before, and it’s always slipped my mind to look for it at Mitsuwa or Nijiya. But when I spotted it at Vons, I immediately grabbed one. It wasn’t cheap – $14.99 for a 1 oz. canister – but I really wanted to try it out since desserts made with it turn out to be a beautiful green hue.
Green indeed, these were!
Slightly overbaked, and therefore less green batch:
I wanted to make something simple that would showcase the flavor of the matcha, and the idea for making shortbread cookies popped into my mind. Plus, I had just bought a set of really cute heart-shaped cookie cutters and wanted to use them.
Just hearts was a little cheesy, though. So I added some stars, too… haha. I’m so weird.
The dough comes together really quickly, then chilled well before rolling out and cutting. To minimize it warming up too much, I worked with just a third of the dough at a time. I only chilled it in the freezer for about an hour before baking it, but you can prepare the dough and keep it in the fridge for a day, too.
The matcha powder imparted a strong flavor into the cookies, and I was quite happy with them. The dough itself doesn’t have a lot of sugar, and I added a simple icing on top for decorative and sweetening purposes. Some of my friends thought that it wasn’t sweet enough, but it was just right for me. Also, as you can see, I am not so good at making the icing pretty. I’m learning…
Hope you guys enjoy!
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