thank you so matcha!
Monday, January 16th, 2012
Recipe: matcha green tea shortbread cookies
Someone has been doing their snow dances, because we are finally seeing a little winter love over here. Last week it snowed a nice half-foot at the local hill. I knew it was going to snow. You see, every time Kat comes to visit Boulder from Colorado Springs, it snows!
of course, the winds were not far behind
It mostly cleared up by the time Kat arrived for lunch the next day. We are huge fans of The Pinyon, but when they announced the start of lunch service in the new year we promised one another that this would be our next get together. I mean, a favorite resto that serves my favorite meal of the day? Booyah! We met up with two other fascinating and uniquely wonderful friends: Butter (how can you not love a girl who goes by the name Butter?) and Michael.
we all shared the fried brussels sprouts leaves salad, which was *amazeballs*
my shrimp po’ boy
Jeremy returned from travel and we spent the weekend driving to and from IKEA, disassembling and reassembling the house, working, and waiting for more snow. It was warm, windy, and not snowing.
while we waited: dramatic cloud formations at sunset
a little pink afterglow
But it did start snowing this morning on our backcountry ski and it continued to snow all day, dropping a few inches in the neighborhood and more in the mountains. Our winter weather pattern in the Colorado mountains is mostly like this: if it isn’t snowing, it’s sunny. Sometimes it’s both snowing AND sunny. Usually when it snows, it tends to be overcast and cold. That’s how we like it. Jeremy invariably makes himself a hot cup of coffee or tea when he comes inside from the cold, and if there is a sweet nibble of cookie, cake, or pastry to be had, his day is pretty much golden. I figured, if one likes tea and cookies, surely one would like tea in cookies!
flour, butter, sugar, confectioner’s sugar, egg yolks, matcha green tea powder
mix the matcha and confectioner’s sugar together
I’ve had this recipe on my “to try” list for years. I don’t know why it was buried for so long. I love matcha green tea anything because it’s such an easy and lovely “Asian” ingredient to incorporate into so many western desserts. And because this is a shortbread, I knew it would be reliable to bake at altitude with essentially no need for adjustments. You have no idea how much I love that.
beat the matcha, confectioner’s sugar, and butter until smooth
mix in the flour
add the yolks
**Jump for more butter**
