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Glazed Holiday Shortbreads
Michele LillieThe pretty green of the matcha tea looks very festive with the crushed red & white peppermint candy. Switch out the candy for other times of the year.
Ingredients
SHORTBREAD
- 2 cups all-purpose flour
- ½ cup cornstarch
-
2 teaspoons matcha tea
- ⅛ teaspoon fine salt
- 2 sticks unsalted butter, chilled
- ¼ cup granulated sugar
- ¼ cup crushed peppermint candies
- 1 teaspoon vanilla extract
GLAZE
- 1 cup powdered sugar
- ¼ teaspoon matcha tea
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
- 2 tablespoons crushed peppermint candies
Directions
Step 1
Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
Step 2
In medium bowl, stir together flour, cornstarch, matcha & salt. In large bowl with an electric mixer, cream together butter and sugar until smooth. Add crushed candies and vanilla and blend. Add flour mixture slowly and blend until the dough just pulls together.
Step 3
Form dough into 1-inch balls and place on baking sheets. Flatten each ball slightly so that there is an inch between cookies.
Step 4
Bake until bottom of cookies begins to color, about 20-25 minutes. Remove from oven and allow to cool on baking sheets.
Step 5
Once cookies are cool, prepare the glaze by sifting matcha and sugar together in a medium bowl. Stir in vanilla and 1 tablespoon of milk until smooth. Add more milk, if needed, to create a smooth, pourable consistency. Drizzle glaze over cooled cookies. Sprinkle a pinch of crushed candies over each cookie. Let set about 30 minutes before serving.
Step 6
To store, place cookies in single layer in a flat airtight container between sheets of wax paper. Store at room temperature for up to 2 days or wrap well and freeze for up to 2 weeks.