Skip to main content

Matcha-Black Sesame Shortbreads {#FBCookieSwap}


When I was trying to decide what cookies I would make for The Great Food Blogger Cookie Swap of 2013, I toyed with a couple of possibilities, including Salted Mayan Chocolate Cookies and Rosewater-Cardamom Crisps

But the reviews from my local taste-testers were tepid. Dylan suggested I lose the white chocolate chips and sub in more dark chocolate. I thought about trying it with a smoked paprika versus the Aleppo pepper. My mom declared that they were "nothing special and not really worth the calories." Don't worry, I'm not thin-skinned about my cooking! And only two people who tried the rosewater cookies liked them. Those are not good odds. So, I went back to the drawing board. 

Then a friend of mine, whose family owns and operates Ocean Sushi Deli, offered me a canister of matcha green tea. And I was instantly inspired! I considered making matcha macarons or matcha meringues; but I knew that my selection had to be hardy enough to withstand the mail. Eureka! Thanks, Shiho. I'll have to come up with a gluten-free version for you soon.



10 T butter
1/2 C organic coconut sugar
2 t pure vanilla extract
1 T ginger syrup
1 T matcha green tea powder
1 egg, beaten
1-1/2 C white whole wheat flour
1/4 C coconut flour
organic granulated sugar and black sesame seeds, for rolling

Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in ginger syrup and matcha green tea powder until well combined. Beat in the egg, then carefully fold in the flours.

Roll the dough into a long cylinder. Flatten the cylinder into a rectangular shape, pressing granulated sugar and black sesame seeds into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.

Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Sprinkle with more sugar and black sesame seeds and bake for 16-18 minutes until slightly browned. Transfer to a wire rack to cool completely.



This was such a fun project...and for such a great cause. I will definitely participate in The Great Food Blogger Cookie Swap 2014! Be a good cookie and join the fun next year.

Here's a special message from the Cookies for Kids' Cancer team:

"The Cookies for Kids' Cancer team wants to extend a big thank you for participating in the Great Food Blogger Cookie Swap. By simply swapping cookies, you helped raise funds for pediatric cancer research, bringing HOPE to children battling this ruthless disease. Being a Good Cookie does not have to end here. Cookies for Kids’ Cancer is a 365-day a year non-profit, with bake sales happening in all 50 states. Simply go to cookiesforkidscancer.org to learn more about the cause, to register to host an event or  send cookies to your friends and family this holiday season. And thank you for being a Good Cookie!"

For this year's Great Food Blogger Cookie Swap, I was assigned to ship to Laura of the Pink Cake Plate, Tara of Chip Chip Hooray, and Kelley of The Culinary Enthusiast. I hope they enjoyed these. I'll post links to the entire round-up later. Look for it. You'll have plenty of inspiration for those holiday cookie platters!

And if you want to join the fun next year, visit this link and sign up for a notification. I know I'll be doing this again.

Feedback...
Tara, a matcha newbie, tweeted: "They are delicious!! I have never tried matcha before -- it works so well in shortbread." Hooray!

Thanks, too, to the gals who baked for me. Justina of Fail Sweetly. Renee of Tortillas and Honey. And the Cats and Commas team of Hannah and Nora. My family and I really appreciated the sweets...and I loved the inspiration to log a few extra miles on my running shoes.

Comments

  1. Ooooh I've never cooked with matcha! That's awesome! And in cookies no less! So glad you got to participate!!

    happy cookie day fellow SRC'er! (is there any better day???)

    ReplyDelete
  2. They were so yummy! Thanks again. :)

    ReplyDelete
  3. i love black sesame seeds! what a creative cookie :)

    ReplyDelete
  4. How creative! The flavors sound absolutely delicious! My brother would absolutely adore these cookies. I'm so glad that you enjoyed the cookies I sent you, this swap is great in so many ways!

    ReplyDelete
  5. Interesting and creative cookie! Great way to think outside the box.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur