Cypriot Holiday Shortbread Cookies
I have taken our Greek & Cypriot traditional holiday cookies and and given them a Japanese flavour twist. These melt in your mouth orange brandy shortbread cookies have been given a touch of matcha powder for a holiday makeover. Matcha is a Japanese green tea powder that's an excellent source of Vitamin A. For original recipe head to Kourabiedes. I must warn you, these cookies are incredibly addicting as they are so deliciously buttery, they melt in your mouth. I always double the batch as they store really well in an air tight container kept in a cool place for up to a month, if they last that long! 😁
1/2 lb Tenderflake or Crisco shortening
1/2 lb unsalted butter, softened at room temperature
1/2 cup sugar
1large egg yolk + 1 large egg
Juice of 1/2 orange
2 1/2 tsp baking powder
2 tbsp. brandy (Metaxa Greek Brandy)
4 cups all-purpose flour
2 1/2 tbsp matcha powder
Icing sugar for dusting
Preheat oven to 350F. Line two large baking sheets with parchment paper.
In a large bowl of a mixer, add tenderflake, butter and sugar. Beat at high speed until light and fluffy about 10 mins. This is very important step that the mixture is beaten that long for a fluffy cookie result.
Beat in the egg yolk and the egg one at a time until incorporated.
In a bowl, stir orange juice with baking powder and stir in brandy.
Pour into mixture and beat for a few minutes until incorporated.
Swift flour and matcha powder and gradually add a bit at a time until mixture does not stick to the bowl or your hands. You want to ensure the dough texture is soft and just rolls off your hands. You might not need to use all the flour as you do not want to over flour the dough as it will ruin the cookie when baked.
Roll into 2 inch balls and place them 1 inch apart on the baking sheet. Bake for 30-35 mins until lightly golden. Repeat until all cookies are baked.
In the meantime, place a large piece of parchment paper on a board or counter top and lightly dust it with icing sugar.
When cookies are done, place them on the parchment paper. Let cool for 5 mins and then dust them with a generous amount of icing sugar until well coated.
Repeat with remaining cookies.
SERVINGS 35-40 cookies | PREP & COOK TIME 1.5 hr