Matcha Pecan Shortbread Cookies

Similar to dried green tea leaves, matcha green tea powders comes in various of grades.  Commercial grade; mostly used in bulk for baked goods to superior high quality, only brought in small quantities, meant to enjoy the true essence of the matcha powder.  

Whole green tea leaves are harvested, steamed, de-vined, dried and grind to a fine powder = matcha powder. Superior grade green tea leaves meant to injest naturally as a green tea drink, are grind using a stone mill, which will aid in maintaining its natural, robust earthy flavour while commercial grade are grind using industrial machinery.  

The difference in flavour and scent is vast from commercial grade to superior grade.  So the 

snobbish foodie in me would totally recommend you to purchase, yup, you guessed it, the fancy looking packaging, ensuring it is Product of Japan. :) Good thing a little goes a long way! 

Tip: Keep unused matcha powder in the refrigerator.  This prevents the flavour from going stale and extends shelf life. 

I should mention, not everyone likes the taste of matcha.  On its own, it has quite an earthy tone.   Some years ago, I had made a Matcha Swiss Roll and shared with my colleagues.  The non-asians, thought it tasted like mud!  Mud? really?! Since I am 100% asian (until proven otherwise) bred to love all things asian, especially all things Japanese, matcha green tea powder does not have a muddy tone to me. :)  So every chance I get to use my matcha power, I envision myself....transported to Japan..... :) 

Ingredients:

1 cup of room temp soften unsalted butter

2 1/2 cup of all purpose flour - sifted (AP)

1/2 cup + 1/4 cup icing sugar - sifted 

1 1/2 tsp of matcha powder

1 tsp pure vanilla extract

2 tbsp milk

1/2 tsp salt

1/2 cup diced pecans

Directions:

1.  In a bowl, sift AP flour, matcha powder and 1/4 cup icing sugar & salt.  Set aside. 

2.  In a separate bowl, using an hand-held electic mixer (if not using a stand mixer) mix butter until light and fluffy.  2 - 3 mins.  Add in vanilla extract and milk.  Continue to mix.  Add in icing sugar. Mix to light and fluffy. 3- 4 mins more.  

3.  Replace the beater with a spatula.  Slowly mix in the flour blend in 3 parts;  Add 1/3 of the flour blend, fold until blend with butter mixture, Add in another 1/3, repeat until all flour is absorbed into the dough.

4.  Mix in most of 1/2 diced pecans.  Leave some to top of shortbread. 

5.  Preheat oven to 375 F.   Line parchment paper or silicon mat on baking pan.  Roll each cookie into form. Press down and sprinkle diced pecans on top of each dough ball.   

6.  Bake for 12 - 13 mins until bottom is lightly golden brown.  Note, each oven operates differently so adjust accordingly. 

7.  Allow to cool on wire rack.  Enjoy!

Tip:  the longer you beat the butter for, the lighter the shortbread will be.