Matcha tea and chocolate cookies with Christmas stamps

At the gates of November we already see Christmas close. As there are many of us who want to think and gather ideas to enjoy the Holidays to the fullest, Carolina, from the blog La cocina de Carolina , opens our mouths with these cookies, with 100% Christmas air! Although you know as well as I do that you can start making these cookies now, because they are as different as they are delicious. Do not resist!

When we think about making Christmas cookies, the first thing that comes to mind is making cookies in the shapes of a Christmas tree, a star, a snowflake... but when you see the Nordic Ware Christmas cookie stamps you will only want to make your cookies with them. .

You can use any recipe for shortbread cookies to shape them with the stamps , add different aromas such as vanilla, almond, orange... For these Christmas I wanted to give them an even more Christmassy touch, making the cookies green and like the ones that As you know me, you almost never use artificial coloring in my recipes. I thought the best thing to do was to make them with matcha green tea, a natural coloring that will also give our cookies a very different special flavor.

Also, if we put some white chocolate chips on them, the result is already exquisite. I'm sure you'll prepare them more than once this Christmas!

INGREDIENTS

150 g butter (ointment)
2 and 1/2 tablespoons matcha green tea
120g icing sugar
a pinch of salt
2 egg yolks
250 g of wheat flour
70 g chocolate chips

Nordic Ware Holiday Cookie Stamps and Kitchen Aid Stand Mixer

PREPARATION

We start by sifting the flour together with the matcha tea.

We beat the butter (it must be at room temperature, ointment) together with the sugar and a pinch of salt until it is a creamy and smooth mixture. For this we can use the kitchen robot with the shovel accessory or an electric mixer .

Add the egg yolks and beat well.

Little by little we add the flour together with the matcha tea and mix until it is well integrated. Add the white chocolate chips and transfer to a lightly floured surface.

We knead with our hands until the dough no longer sticks to us.

Form a ball and reserve in the fridge for half an hour.

Transfer to a piece of parchment paper for the floured oven and roll out with an adjustable rolling pin to a measurement of about 6 mm thickness. We reserve in the fridge for another half hour.

We preheat the oven to 180ºC without air, with heat above and below.

Joseh Joseph Adjustable Rolling Pin and Nordic War Cookie Stamps h

We shape our cookies with the Nordic Ware Christmas stamps and finish cutting with a round cutter (if we don't have one, we can use a glass that has the same diameter as the stamp or the same stamp by pressing well on the sides).

We put in the oven for about 7-9 minutes (depending on the strength of our oven it will take more or less), it is important that you go looking that the edges of the cookies do not burn, as soon as they begin to toast, they are already ready.

Let rest on the tray for a couple of minutes and transfer to a cooling rack until they have cooled and hardened.

NOTE: "All seasons" cookie stamps are also available. You can see them here .