I love green tea sweets and these shortbread are a perfect mix of the green, sharp taste of the matcha with the buttery shortbread. During the holidays I chill the dough overnight and roll out to cut into tree shapes.

The Stuff

• 2 Earth Balance Buttery Sticks (this is 1 cup)
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1-3 Tablespoons *Matcha (see note)

The Making

Heat oven to 325 degrees (F).

Sift the flour, salt and matcha together into a bowl.

In a mixing bowl beat together the Earth Balance and powdered sugar until fluffy. Add in sifted mixture and mix slowly until the dough just comes together.

If you are planning to roll out dough for cutting ships, put dough in bowl, cover and refrigerate until chilled and firm to touch, at least 30 minutes. Overnight is even better.

If you’re planning to slice rounds, roll the dough into a log, wrap in plastic, waxed paper or parchment paper. Refrigerate until chilled and firm to the touch. Again, at least 30 minutes or overnight.

Slice dough into 1/4 inch rounds or roll to 1/4 inch thickness and cut with your preferred cookie shape. Place cookies on parchment paper on a cookie sheet, approximately 1 inch apart.

Bake cookies for 16-18 minutes until they are just beginning to brown around the edges. Turn your pan around halfway through the  cooking time.

Remove baked cookies from cookie sheet immediately and cool on wire rack

Makes 3-4 dozen, depending upon if you make cut cookies or sliced

*A comment about your matcha – don’t skimp on your tea. Use quality matcha, not any kind of drink mix. Green tea cannot be substituted for matcha. We use a matcha called Liquid Jade from Tao of Tea and it provides a marvelous flavor.

I’ve seen these cookies called “Mexican Wedding Cookies”, but my Mom called them “Russian Tea Cakes” and they were part of her Christmas cookie recipe arsenal. We’ve changed the base recipe to make it vegan and use whole wheat pastry flour. We’ve found the change in flour makes for a lovely nutty note that compliments the walnuts perfectly.

little ball of yumminess

The Stuff

• 2 Earth Balance Buttery Sticks (this is 1 cup)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 1/4 cups whole wheat pastry flour (Bob’s Red Mill)
• 3/4 cup finely chopped walnuts
• 1/4 teaspoon sea salt
• Additional powdered sugar for rolling baked cookies in

The Making

Heat oven to 400 degrees (F).

Mix Earth Balance, 1/2 cup powdered sugar and the vanilla in a large bowl on a low speed until well incorporated. Add in flour, nuts and salt and mix at a low speed until the dough holds together.

You might need to knead the dough a little in the bowl to get any loose nuts back into the dough.

Roll dough into 1″ balls. Place on an ungreased cookie sheet, an inch apart.

Bake 10-12 minutes, until just set. Cookies should not brown.

Remove cookies from sheet pan and cool on wire rack until just warm.

Roll slightly warmed cookies in powdered sugar and return to rack to finish cooling. Roll a second time in powdered sugar.*

Makes 4 dozen, if you keep the balls to 1 inch.

*I’ve actually skipped the double-roll in sugar and just rolled them in while cool. Yes, they aren’t as coated in sugar, but they still look lovely. If you’re making multiple batches in a day I’ve sometimes just packed up the cooled cookies and rolled in sugar before putting them into tins, gift bags, etc.