Christmas Tree Matcha Shortbread

Green Tea Tree Shortbreads

Rather than resorting to food colouring, try adding matcha, a finely ground green tea powder, to cookie dough. It adds colour and a smooth and sweet grassy flavour. Many Japanese desserts incorporate sesame seeds, so I added a sprinkle to complement the matcha.

Difficulty: 3 out of 5

Cookie tip: Many recipes call for chilling the dough before rolling it flat to cut out shapes. In theory, it’s to ensure the dough is stiff and doesn’t stick to the cookie cutters. However, rolling cold dough requires a lot of muscle and it often cracks. Try rolling out the dough first, then refrigerate it before cutting it into shapes.

2 cups (500 mL) room temperature unsalted butter

1 cup (250 mL) granulated sugar

2 tsp (10 mL) vanilla extract

4 cups (1 L) all-purpose flour

1 tbsp (15 mL) matcha powder

1/2 cup (125 mL) bittersweet chocolate chips

1/4 cup (60 mL) sesame seeds, black, white or both

Prepare two baking sheets lined with parchment paper or silicone baking mats. Set aside.

In a stand mixer with paddle attachment or a large bowl with a mixer, cream butter and sugar on medium speed until fluffy and well-incorporated. Turn mixer down to low speed. Add vanilla and slowly add flour and matcha. Mix until well-incorporated.

On a clean work surface, roll out cookie dough between two sheets of parchment paper until it is 1/4 inch thick. Refrigerate for 30 minutes. Peel off top piece of parchment and cut out shapes using a tree-shape cookie cutter. Using a flat spatula, carefully transfer cookies to lined baking sheets.

Bake at 350F (175C) for 10 to 15 minutes until cookies are set but edges have not browned.

Remove from heat and let rest for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

Melt chocolate in a microwave-safe bowl in 10- to 15-second intervals in microwave until completely melted and smooth. Drizzle chocolate over cooled trees and sprinkle with sesame seeds. Let dry completely before serving.

Store in an airtight container for up to a week or freeze for up to a month.

Makes about 24 cookies, depending on size of trees.