Matcha Shortbread Cookies Yields: 9 dozen small cookies 1 lb unsalted butter room temperature 1 cup confectioner's sugar 1 tsp salt 2 tbl Green Tea Powder (Matcha) 4 cup all-purpose flour Directions: Cream butter in the bowl of an electric standing mixer using the paddle attachment. Add confectioner's sugar and salt. Sift together the tea and flour and add to the butter mixture. Mix until just incorporated. Roll dough out to 1/3-inch thick between 2 pieces of plastic wrap. Transfer to a baking sheet and chill until firm, at least 30 minutes. Heat oven to 300 degrees. Remove top piece of plastic and cut into desired shapes using Japanese vegetable cutters. Re-roll excess dough as necessary. Transfer to a parchment-lined baking sheet. Place on top of another baking sheet to prevent over-baking. Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail. Take care not to let the edges brown; matcha shortbread cookies should maintain their green color. Cool, and serve with green-tea or ginger ice cream.