Save Delicate buttery shortbread cookies infused with matcha green tea and filled with a tangy cranberry jam perfect for afternoon tea or festive occasions.
I have made these cookies several times for holiday gatherings and they always disappear quickly. The balance of sweetness and tartness is perfect.
Ingredients
- Shortbread Dough: 1 cup (225 g) unsalted butter softened, 2/3 cup (80 g) powdered sugar, 2 cups (250 g) all-purpose flour, 2 tbsp (12 g) matcha powder (culinary grade), 1/4 tsp salt, 1 tsp vanilla extract
- Cranberry Jam: 1 cup (100 g) fresh or frozen cranberries, 1/3 cup (67 g) granulated sugar, 2 tbsp (30 ml) water, 1 tsp lemon juice
Instructions
- Prepare the cranberry jam:
- In a small saucepan combine cranberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 8 10 minutes). Stir in lemon juice. Set aside to cool completely.
- Preheat oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix butter and sugar:
- In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy. Mix in vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, matcha powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Shape dough:
- Scoop out tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart.
- Create indentations:
- Using your thumb or the back of a rounded teaspoon, press an indentation into the center of each ball.
- Fill with jam:
- Fill each indentation with about 1/2 teaspoon of cooled cranberry jam.
- Bake:
- Bake for 13 15 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save My family especially loves these cookies during the holidays, sharing them with friends and enjoying afternoon tea together.
Required Tools
Stand or hand mixer, mixing bowls, saucepan, baking sheet, parchment paper, wire rack, measuring spoons and cups
Allergen Information
Contains Dairy (butter) and Gluten (flour). May contain traces of nuts if processed in shared facilities. Double-check ingredient labels if unsure.
Nutritional Information
Per cookie: Calories 110, Total Fat 6 g, Carbohydrates 13 g, Protein 1 g
Save These cookies pair wonderfully with green tea and make every occasion a little more special.
Recipe FAQ
- → How do I achieve the vibrant green color in the shortbread?
Use culinary-grade matcha powder and mix it thoroughly into the flour to evenly distribute color. For a deeper hue, ceremonial-grade matcha can be used.
- → Can I substitute the cranberry filling with other fruits?
Yes, raspberry or strawberry preserves work well as alternatives, providing a similar tart contrast to the buttery dough.
- → What is the best way to shape the cookies before baking?
Roll tablespoon-sized dough portions into balls, then press an indentation in the center using your thumb or the back of a rounded teaspoon to hold the jam.
- → How should I store these cookies to maintain freshness?
Store in an airtight container at room temperature for up to five days to preserve texture and flavor.
- → What baking temperature and time ensure perfectly baked shortbread?
Bake at 350°F (175°C) for 13–15 minutes until the edges turn light golden, then cool completely on a wire rack.