Green Tea (Matcha) Shortbread

http://www.westoftheloop.com/2013/03/14/green-tea-matcha-shortbread/

Makes approximately 2 or 2 1/2 dozen cookies.

1 3/4 cups plus 3 1/2 TB White Lily flour*
1/4 cup cornstarch
1/2 tsp. salt
1 TB Chef’s Matcha
8 oz. unsalted butter at room temperature
1 egg yolk at room temperature
3/4 cup sugar

In a small mixing bowl, whisk together the flour, cornstarch, salt and matcha. Set aside. In the bowl of a standing mixer, cream the butter and sugar until light and fluffy, 2-3 minutes. Add the egg yolk and mix to combine. Gradually add the dry ingredients, scraping the bowl as necessary to incorporate all the flour. Mix until the dough comes together. Turn dough out onto a lightly floured countertop or board. Form dough in a rectangular log approximately 14 inches long. Wrap log in waxed paper and chill for at least 30 minutes and up to three days. To bake, preheat oven to 275 degrees. Cut dough into 1/4 inch thick cookies. Place cookies on a baking sheet lined with parchment paper or a Silpat baking pat. Bake for 30 minutes until firm and golden but not browned. Cool on a rack.

*White Lily flour is an all-purpose flour made from soft winter wheat, which gives a tender texture to your baked goods. It is highly prized in the South for making biscuits. If you can’t find White Lily where you live, you can use regular all-purpose flour but then only use 1 3/4 cups. You can also try using some combination of cake flour and all-purpose flour to achieve the desired texture.