Buttery shortbread infused with matcha, filled with tangy cranberry jam, perfect for teatime or celebrations.
# What You'll Need:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 2 tablespoons culinary-grade matcha powder
05 - 1/4 teaspoon salt
06 - 1 teaspoon vanilla extract
→ Cranberry Jam
07 - 1 cup fresh or frozen cranberries
08 - 1/3 cup granulated sugar
09 - 2 tablespoons water
10 - 1 teaspoon lemon juice
# How to Make It:
01 - Combine cranberries, sugar, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and mixture thickens, approximately 8 to 10 minutes. Stir in lemon juice and allow to cool completely.
02 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
03 - In a large bowl, beat softened butter and powdered sugar until light and creamy. Add vanilla extract and mix well.
04 - Whisk together flour, matcha powder, and salt in a separate bowl. Gradually add the dry mixture to the butter mixture, mixing until just combined.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheet, spaced two inches apart.
06 - Press an indentation into the center of each dough ball using your thumb or the back of a rounded teaspoon.
07 - Fill each indentation with approximately 1/2 teaspoon of cooled cranberry jam.
08 - Bake for 13 to 15 minutes, until edges begin to turn golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
