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home > recipes > breads > green tea shortbread
3 to 4 Japanese green tea bags ( Japanese Sencha Green Tea for best flavor and color ) 2 cups flour ( approximately )* 1/4 tsp salt 1 cup butter softened 1/2 cup powdered sugar 1/2 tsp vanilla Place contents of tea bags in coffee grinder and finely process. ( you need 2 Tbs ground tea ). Combine flour, tea and salt in bowl and set aside. In mixer beat butter till creamy. Beat in sugar till fluffy. Beat in vanilla. On low speed beat in enough flour mixture for shortbread consistency . On lightly floured board roll dough 1/4 inch thick. Using a small cookie cutter, cut out shapes. Place on parchment lined baking sheets. Bake 325F 15 to 17 minutes or just until cookies are firm and start to color around edges. Be careful not to overbake them. Remove to rack to cool completely. May be frozen. Note: * the amount of flour may vary so add the last 1/3 cup or so gradually to obtain the desired consistency. Yield: depends on the size of cookie cutter

Green Tea Shortbread


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list all recipes for BREADS (358)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: green
keyword: shortbread
recipes for breads
recipes by butterflydog
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(posted November 26, 2007)

3 to 4 Japanese
green tea bags ( Japanese Sencha Green Tea for best flavor and color )
2 cups
flour ( approximately )*
1/4 tsp
salt
1 cup
butter softened
1/2 cup
powdered
sugar
1/2 tsp
vanilla

Place contents of
tea bags in coffee grinder and finely process. ( you need 2 Tbs ground tea ). Combine flour, tea and salt in bowl and set aside. In mixer beat butter till creamy. Beat in sugar till fluffy. Beat in vanilla. On low speed beat in enough flour mixture for shortbread consistency . On lightly floured board roll dough 1/4 inch thick. Using a small
cookie cutter, cut out shapes. Place on parchment lined baking sheets. Bake 325F 15 to 17 minutes or just until cookies are firm and start to color around edges. Be careful not to overbake them. Remove to rack to cool completely. May be frozen.

Note: * the amount of
flour may vary so add the last 1/3 cup or so gradually to obtain the desired consistency.

Yield: depends on the size of
cookie cutter


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