Green tea in a cookie? I know you must think I’ve totally lost it. It’s ok. You’re not the first one to think that about me. These Matcha Frosted Pistachio Shortbread Cookies are not only a little different to look at, they boast a unique flavor too. And that’s what we’re all about. Right? We’re not stick with the crowd kind of people! And you may find yourself at a Fall-themed gathering surrounded by pumpkin this and sweet potato that…so why not really stand out by bringing a cookie of a different color. Literally!
In the office I used to work at they would bring in food for birthdays, anniversaries, newly purchased staplers…you name it. It seemed like everything was an excuse to bring in food. And, of course, my desk happened to be situated right next to the row of filing cabinets that served as the buffet line. That meant I had to walk by that celebratory food…time and time again.
For someone who had limited “don’t eat that” willpower, it was not pretty. Not at all.
The thing that caught my eye more often than not was a box of cookies brought in from a nearby bakery. Little nut-filled shortbread cookies topped with a decorative chocolate frosting. They were incredible. I think I grabbed one every time I walked by that row of food. OK. Sometimes even two!
I’m not even sure that bakery is still around, so I made my own version of that cookie, Chocolate Frosted Shortbread Cookies. And now I’ve gone and made it all green, with pistachio and matcha frosting.
Now I have two versions of this amazing cookie – both with their unique look and tastes. This one is perfect when something beyond chocolate is calling my name. Wait. Let me explain. Chocolate is always calling my name, but sometimes I choose to let some other flavors have their time in the sun too.
- ⅔ cup pistachios shelled
- 1 cup dairy-free margarine room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- ¼ teaspoon salt
- 1 1/2 cups powdered sugar
- 1-3 teaspoons Matcha Organic Green Tea Powder
- 1/4 cup margarine
- 1 teaspoon vanilla
- 1-2 Tablespoon soy milk
Place shelled pistachios on a cutting board and chop until you have a mostly a fine consistency, with some course pieces. Set aside.
Use a mixer to beat the margarine and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract.
In a small bowl combine the flour and salt and whisk together until combined. Add the flour mixture to the margarine mixture and beat for another minute or so until everything is combined.
Stir in the chopped nuts, cover and refrigerate the dough for about one hour or until firm.
When you're ready to begin baking, heat your oven to 350F. Then form the chilled dough into 1 inch balls (or smaller) and place them 2 inches apart on an ungreased baking sheets. I used a fork to flatten them just a bit (to make a place for the frosting to sit). Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool.
In the meantime, make the Matcha Frosting by mixing powdered sugar, matcha and margarine together. Once it’s thoroughly mixed, add the vanilla and soy milk until you reached a desired consistency. Note: I recommend starting with 1 teaspoon of the matcha, then tasting it to determine if you'd like to add more.
After cookies have cooled, top them with frosting. I used a decorative nozzle to add a little more flair to the frosting.