Just a few more recipes to help celebrate the day of green. As we prepare to eat the typical Irish meal of cornbeef (which I don’t eat) and cabbage (which I also don’t eat), I had to add a few more green recipes to the menu. I discovered matcha powder a while back, but because it is very very expensive, I have to use is sparingly. It has some amazing health benefits though. I added it to my simple shortbread cookie recipe, and then made a typical green latte instead of my normal coffee this morning. I just added a small spoonful to hotwater, and then steamed some green milk (it is St. Patty’s Day, an the leprecauhns came to visit!) to top it off. Í also tried a new recipe, with of course oreos and minty creme de menthe frosting.
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Green Tea Matcha Shortbreads
2 cups all-purpose flour
½ tsp. salt
1 teaspoon matcha powder
¾ cup powdered sugar
1 tsp. pure vanilla extrac
t 1 cup (2 sticks) butter, room temperature
½- ¾ cup white chocolate chips, chopped
Place the flour, salt, and tea in a food processor and pulse together until tea is all throughout. Add the powdered sugar, vanilla, butter, and white chocolate chips just until a dough forms. Place dough on a sheet of plastic wrap and roll together to form about a 3 inch diameter log (make sure you try to get it really well compacted to make sure the air gets out). Chill in the refrigerator for 30 minutes. Preheat oven to 375*. Cut about ½“slices off and bake on a greased cookie sheet. Bake for 12 minutes, or until edges are lightly browned. Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
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No-Bake Mint Oreo Meltaways
1 1/4 cups finely crushed Cool Mint Oreos (approx. 15)
2/3 cup butter, softened to room temperature (do NOT melt butter!)
1 1/2 cups powdered sugar
1 Tbsp milk
4 Tbsp creme de menthe flavored syrup 1/4 cup chocolate chips, melted
1. Combine cookie crumbs and 1/3 cup butter in medium bowl. 2. Press onto bottom of ungreased 9×9 inch baking pan and refrigerate until firm. 3. Combine powdered sugar, remaining 1/3 cup butter, milk, and creme de menthe in mixing bowl. 4. Beat at medium speed until light and fluffy (should resemble frosting.) Spread over crust. 5. Drizzle melted chocolate over crust and refrigerate until firm, about 2 hours. 6. Cut into bars; store in refrigerator.
(adapted from The Great American Cookie Cookbook’s Citrus Cream Bars recipe)