Shortbread Cookies (Matcha + Chocolate + Strawberry)

by Megan on April 27, 2015

Shortbread Three Ways // take a megabite

Because it’s spring, cherry blossoms are blooming, avocados have been on point, naps have been doable, lady friends have been the best, lipstick choices have been nice and dark, daffodils are blooming, the clouds have been real Simpon-y, walks to dinner have been happening, late night hummus is what’s up, sprinkles on everything is real unnecessarily good, fries have been shared, cookies have been baked.

Matcha Shortbread  // take a megabite

So have a shortbread cookie in the morning instead of a coffee! Or with a  coffee.

Strawberry Shortbread  // take a megabite

Maybe some fruit would be nice. Keep your cookies pink, naturally. Or send your boyfriend food messages like you do. (Like I do.)

So beware (in a good way) these cookies are strong in a good way. In a tuff, workin’-out way. In a POW with flavor. In a hell yes way.

Chocolate Shortbread  // take a megabite

Shortbread Cookies (Matcha // Chocolate // Strawberry)
Recipe adapted from Use Real Butter


for matcha: 1 1/2 T matcha green tea powder
for strawberry: 1/4 cup freeze dried strawberries, pulsed in a food processor
for chocolate: 1/4 cup Dutch process cocoa powder

  • 3/4 cup confectioners’ sugar
  • matcha, strawberry or cocoa powder (see above)
  • 10 T butter, room temperature
  • 1 3/4 cup all-purpose flour
  • 3 large egg yolks
  • 1 cup granulated sugar, to coat
  • 1 big pinch kosher salt
  • 1/4 t vanilla extract


  1. Whisk the confectioners’ sugar and either matcha, strawberries or cocoa together. Add butter and beat until smooth and combined. Add the salt and vanilla. Mix until combined. Pour onto a sheet of plastic wrap. Knead a bit, form into a ball, pat into a disc. Wrap completely in plastic and chill in the fridge for at least 30 minutes.
  2. Preheat oven to 350 and line a couple baking sheets with parchment paper. Roll dough until about 1/4-inch thick. Cut out with a small 1-2 inch cookie cutter. Coat in granulated sugar. Bake for 10-15 minutes depending on cookie size. Cool completely and then place in an air tight container. Share with everyone you think is magic.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

At least there are blue clouds, pink drinks, cute salads, and daffodils!

{ 3 comments… read them below or add one }

Trisha April 27, 2015 at 3:33 am

These are so so lovely. I love that you added colour to shortbreads and letters.

good job!


Nicole April 29, 2015 at 1:17 pm



Lisa @ Healthy Nibbles & Bits May 1, 2015 at 4:02 pm

Okay, I’m happy I’m not the only one who likes to indulge in a teensy bit of late night hummus. I’ve been cooking a lot with matcha lately but still haven’t dabbled in shortbread yet. Next on my to do list!


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