MATCHA COOKIES

Combine the delicious flavors of a butter cookie, matcha, and roasted pistachios in this tasty pistachio shortbread, matcha cookies recipe.

Course Dessert

Cuisine American

Keyword cookies, dessert

Prep Time 15

Cook Time 10

Refrigeration Time 4

Total Time 25

Servings

Calories 138kcal

Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream on low and then medium-high for 2 minutes, until well blended.
Mix in the egg and then the vanilla scraping the sides of the bowl as needed. Add the matcha powder and salt and mix in until the batter is light green. Add the flour and mix until fully incorporated into the dough.
Spread half of the nuts out in the center part of a large piece of plastic wrap, about 16-inches long. Use floured hands to form the dough into a log about 12-inches long. Lay the log on the nuts and roll gently to coat. Sprinkle with the remaining nuts and roll some more to coat well. Wrap the log of dough in the plastic wrap.
Refrigerate until very firm. At least 4 hours, preferably overnight.
When ready to bake, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Use a serrated knife to cut the log of dough into 26 cookies, about ¼-inch wide. Bake for 10 to 12 minutes, until the edges are browned and the centers are firm. Let cool on the baking sheet for about 3 minutes, then transfer to a cooling rack to cool completely.

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