Last weekend’s SWAP x SHOP event went well and it was a lot of fun! Met some pretty awesome people and there were many great clothing and accessories available for swapping! I will be posting some photos up in my next post.
Aside from macarons, I made green tea shortbread cookies in the shape of buttons to sell at the event. I got the inspiration from the event poster where the “o” in the word “shop” was a button! These were a bit more labour-intensive compared to other cookies but so worth the time – they’re as cute as a button ;)
After rolling out the cookie dough to 1/4 inch thick, I used a big piping tip to cut out the circles. For the inner circle, I used a slightly smaller sized piping tip and gently made an indent. As for the 2 small wholes in the middle, I used the back of a skewer for them.
Regarding the recipe, I used the one posted on Kirbie’s Craving’s blog because I’ve tried it before and it’s fantastic! They may be on the bitter side for some, but you can always reduce the amount of green tea powder (or matcha if you’re using it) added. These cookies last for a long time because no eggs or milk is used, just lots and lots of butter! :D
2 1/4 cups all-purpose flour
a pinch of salt
1 cup butter, cut into small pieces
2 1/2 tablespoons high quality matcha (green tea) powder
1/2 cup granulated sugar
1. Whisk flour and salt together in a small bowl.
2. In a separate bowl, beat butter, matcha powder and sugar until light and fluffy.
3. Add about half of the flour, then mix on low speed. Gradually add remaining flour, mixing just until blended. The mixture should look crumbly; but if you squeeze it between your fingers, it will come together. Gather the dough into a large ball.
4. Roll out dough to 1/4-inch thickness between two pieces of parchment paper. Peel off top parchment paper.
5. Cut out as many cookies as possible using cookie cutter and place on cookie sheets 1-inch apart. Re-roll remaining dough and repeat until all of the dough is used up. Decorate with sprinkles
6. Preheat oven to 325 F. Bake for about 8 minutes or until the cookies are dry and firm to the touch and the edges are just starting to turn brown.
*slightly adapted from DeDe Wilson’s recipe found on Project Foodie