Matcha Short Bread

Short Bread Matcha Cookie

1 cup butter, room temperature
0.5 cup powdered sugar
2 teaspoons matcha tea powder
.25 cup cornstarch
1.5 cup white flour
.25 tsp sea salt

Preheat oven 350 degrees. In a stand mixer or in a bowl with a hand mixer cream the butter, and powdered sugar. Add the tea powder. Once combined add the cornstarch, flour and salt. Start with a light touch and low speed because the ingredients are easily going to fly. It will seem as if the ingredients are dry and powdery for longer than it should, but stick with it. As the butter warms up the crumb gets moister. Stop mixing when you can form a pinch of the dough into a ball easily.

Refrigerate 30 minutes. Roll and cut into squares. They spread a little. Bake at 330 (weird I know) until the cookie just looks dry. Avoid getting color on the bottom of the cookie. 

I can't believe I didn't get any pictures of these. They were plain but cute.