Buttery shortbread meets the earthy bitterness of matcha and bright, zesty lemon, with bursts of fresh, juicy blueberries in every bite.

Ingredients-Yields approximately 25 cookies

• 10 tbsp unsalted butter

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon salt

• Zest of half a lemon

• 1 1/2 cups flour

• 1 teaspoon culinary grade matcha powder

• Fresh or frozen blueberries

Instructions

1. Let butter come to room temperature in bowl

2. Add vanilla then whip with electric mixer

3. Add salt, powdered sugar, lemon zest, whip more

4. Add flour and matcha, whip more

5. Place plastic wrap on a smooth surface, using your hands and/or a flat smooth tool, squish dough into a long square shaped loaf. Approximately 1 inch width and height. Wrap plastic wrap around loaf

6. Refrigerate for 8-12 hours

7. Preheat oven to 350 Fahrenheit

8. Remove loaf from fridge

9. Remove plastic wrap

10. Cut loaf into ⅜ inch thick cookies

11. Bake on cookie sheet for 2-3 minutes

12. Remove from oven, At this point dough will have softened enough to add blueberries, softly squish 1-3 into the top of each cookie

13. Bake 3 more minutes

14. Rotate cookie sheet, bake for 5-8 more minutes, according to how crispy you want them

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Enjoy! These are lovely with tea. Especially blueberry tea https://amzn.to/4lFzc6i

or my favorite kind of green https://amzn.to/3EI6aCa

Matcha Blueberry Shortbread