Green Tea Shortbread Leaves

Makes 3 dozen

Ingredients

2 cups flour, plus a little for rolling
2 tbsp. Chinese green tea powder
1/2 tsp. table salt
1/2 lbs. (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar or granulated sugar

SIFT flour, tea powder, and salt into a small bowl and set aside. Place butter in the bowl of an electric mixer with a paddle. Cream on medium speed until fluffy, 3 to 5 minutes.

ADD sugar and continue to beat until very light in color and fluffy, about 2 minutes more.

ADD flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

PLACE a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

PREHEAT oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes.

BAKE until firm and barely starting to color, 15 to 20 minutes, rotating halfway through.

COOL completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

From: www.marthastewart.com, Holiday Cookies 2001, Special Issue 2001