matcha shortbread Android cookies

Adapted from Smitten Kitchen’s green tea shortbread sandwich cookies, I made Android-shaped matcha shortbread cookies for the Google Nexus challenge to make something geeky & edible. Then we had an apple vs. Droid cookie battle.

Here is the finished product:

With the remaining dough and ganache, I made leaf-shaped sandwich cookies. These were so amazing, I’d love to make this again someday. Don’t let my poorly worded recipe instructions intimidate you. . . this recipe is not that hard, and totally worth the extra step of putting the white chocolate ganache between cookies.

Whether you’re making Android cookies (see stencil below) or green tea sandwich cookies, here is what you should do.

Click here for my and others’ recipe notes.

Matcha Shortbread Ingredients

  • 4 cups flour
  • 1 teaspoon salt
  • 1 1/4 cup powdered sugar
  • 6 tablespoons unsweetened green tea powder (matcha)
  • 4 sticks (2 cups) unsalted butter, softened
  • 1 teaspoon almond extract

Cookie Directions

Whisk dry ingredients in a small bowl.

In a larger one, beat the softened butter with an electric mixer until just smooth. Add the almond extract, then all of the dry ingredients.

Divide the dough and place one half on a sheet of parchment paper, then cover with plastic wrap and roll out to a desired thickness. This saves you from having to incorporate any extra flour into the dough, and after cutting out your cookies they will already be on parchment paper for baking. Chill in refrigerator until firm.

Preheat oven to 325°F. Cut dough with cookie cutters into your desired shape (if you are making sandwich cookies, consider a shape that will match when mirrored), removing excess dough from parchment paper.

The cookies will barely expand, so there is no need to leave an abundance of space between cookies. Optional: sprinkle a thin coat of coarse sugar crystals over the cookies.

Bake until lightly golden at the edges. For 1/8″ cookies, about 15 minutes, for 1/4″ or 3/8″ cookies, cook up to 30 minutes. According to SK, the darker the edges, the more intense the flavor.

Droid Cookie Instructions

To make Droid cookies, I used the following stencil. Gray is where frosting gets piped later. For the eyes, place the stencil on a baked cookie and poke a toothpick through the center to help you later on when piping the eyes. Click the image to download an 8.5″ x 11″ printable PDF.


Ideal Droid cookie thickness: 1/4″. I first rolled a 3/8″ thick Droid cookie, but it didn’t hold its shape well when baked and looked like a fat, chubby Droid instead.

Remember: if you plan on making droid cookies, you won’t need as much Ganache.

{0.8.16.2911} Update: Yesterday I was at the Google store on their Mountain View campus and found these Android cookie cutters. You can buy them online or grab some from the store for $8.80 each (unless you’re a Google employee and get a discount). Yay!

White Chocolate Ganache Ingredients (note: if you are making some sandwich cookies and some Droid cookies your dough, you will need to halve this recipe)

  • 8 ounces white chocolate, chopped into very small pieces (recommended: Ghirardelli)
  • 6 to 8 tablespoons heavy cream

Ganache Directions

Heat the chocolate in the microwave for 30 seconds, stir it completely, then repeat this process, if necessary, in 15-second increments. Don’t let the chocolate burn.

Add heavy cream, one tablespoon at a time, stirring until smooth. Cool ganache in the refrigerator, stirring every few minutes, until firm enough to spread or pipe between cookies.

Once you have filled and assembled your cookies, shocking them in the freezer for 5 minutes will get the chocolate to firm up quickly without sogging the cookie, so they can be stored at room temperature until needed.

The Battle

I found it impossible not to play with these, so we had an Apple vs. Droid battle in the kitchen.

Droid takes the first stab

After a scuffle, Apple takes a leg

The final damage

Notes

Where to buy matcha green tea powder?

I found matcha green tea powder at Imperial Tea Court in Berkeley and bought just under 2 ounces for $10. After making these cookies, I ended up having 0.8 oz. left.

Shortcut: use store-bought white chocolate frosting. If not, I suppose regular frosting should work too.

Despite adding an extra 1/4 cup of sugar to SK’s recipe, I thought the cookies by themselves lacked sweetness and texture. If you make them into sandwich cookies, you won’t have this problem, as the white chocolate ganache is very sweet and complements the green tea cookie well in both flavor and texture. If you don’t want to make sandwich cookies, I would recommend sprinkling your cookies with coarse sugar crystals before baking to add some crunch.

From Smitten Kitchen and readers’ comments:

  • Ginger green tea powder also works.
  • You can find small batches of green tea powder (Rishi brand) at Whole Foods.
  • If you want to match up leaf shapes you’ll need to cut out half of your cookies with the cutter on one side, then flip the cutter upside down and cut the other half of your cookies.
This entry was posted in baking.

One Response

  1. Pingback: Green Tea Flavored Desserts are Matcha Better than the Rest | Yummly

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