St. Patrick's Day Matcha Checkerboard Shortbread Cookies

Spoiler Alert: This is a post about a recipe FAIL!  
But I compensate with some tips for success

One of the many benefits of my product reviewing hobby, is the chance to try things that I would not normally invest in.  Matcha Powder is high on that list.  It has been high on my culinary bucket list, but it is a bit more expensive than my typical ingredient buys.  

The first dish I made was a Green Tea Banana Ice Cream.  I had been making banana ice cream for some time, but the Matcha was every bit as yummy as I had hoped it would be.  So, onto the next recipe: Cookies.

St. Patrick's Day fast approaching, and I often bake goodies for my husband's office.  This seemed like the perfect time to try out a new recipe (right?).  I settled on these Matcha Checkerboard Shortbread Cookies, as they seemed like a neutral way to introduce folks to the flavor of Matcha.  It is shortbread, and who does not like a good shortbread cookie (Walker's anyone?)?  Unfortunately, this recipe was not a "good" shortbread cookie.

The cookies had little flavor and they became saw dust in the mouth.  Once baked, the cookies required careful handling as they were disintegrating in my hands.  These were terrible!  BUT... they were really pretty!  And so, I shall share my method with you and suggest that you find a better shortbread recipe or try it with a sugar cookie dough (I intend to do just that).

I quadrupled my recipe to accommodate the number of folks sharing in this "treat."  To make my process more streamlined, I opted to make one double-recipe plain, and the other double-recipe with the added Matcha powder.  I found this much easier than attempting to separate dough and knead in the powder, per the original recipe.

Working according the the Matcha Checkerboard Shortbread Cookie recipe, and making a quadruple batch, I yielded 5 dozen 1.5-inch square-ish cookies.

I opted to add my Matcha just after my butter and sugar were creamed together.  When I make the sugar cookie version I will likely incorporate the Matcha at the same point in the recipe.  I found it beneficial  to leverage the moisture of the butter, egg, and vanilla to ensure that the flavor of the tea powder was thoroughly incorporated. 

I used a kitchen scale to establish the weights of each batch of dough, and then divided each batch (the plain and the Matcha) into four pieces.  I was planning to make 2 logs, each with 2 x 2 squares.  If you want more squares (3 x 3, 4 x 4) then divide your dough accordingly (each batch into 6 pieces for a 3 x 3 log, each batch into 8 pieces for a 4 x 4 log).

My initial logs were approximately 1-inch square.  I hand-formed the first one by simply patting the top to make the bottom flat against my surface.  I then rotated the log 1/4 turn and repeated the process.  Each time I lightly squished the ends into the center as I want to be sure that the dough was compacted thoroughly throughout the logs.

Once I created my first log, which was about 5-inches long, I used it as a guide to create the next 3.  I turned my logs (the first log, and each new log) onto all four sides to be sure they were consistently sized. 

Once four logs were sized evenly I stacked them into a checkerboard pattern.  

To elongate the stacked logs into one long log is a two-handed process.

Working out from the middle, one hand is set up against an end to hold it in place.  The other hand is firmly squeezing the log, from the center working toward the the first hand.  As I felt the log pressing against my first hand I would release a bit and let it expand outwards.

Switch hands positions and repeat this process going the opposite direction.  Then rotate the log 1/4 turn and repeat the two-part process (1. working from the center out towards the right and 2.  working from the center out towards the left).  You will do this quite a few times, until you have the ideal-sized cookie.  I was looking for a 1.5-inch square cookie.

When the log is the length and width you desire it will need to be refrigerated for 2 or more hours.  Be sure to wrap it in plastic wrap before refrigerating.  I found it was easiest to lay out a piece of cling wrap just in front of the log, and then roll the log onto the cling wrap.  Be sure to lift the log carefully as it will break apart.

Once the proper amount of chill time has passed you will be ready to cut your cookies.  I found that putting the cookie dough log onto a piece of parchment paper helped keep it from sliding around.

The original recipe calls for the use of  a sharp knife for cutting.  If you can get a bench scraper you will be much better off.  A bench scraper has a consistent thickness from bottom to top (unlike a knife that tapers to the sharp edge) and is easier to keep straight up and down.

Cutting is a slow and methodical process.  You cannot put too much force or you will have uneven cuts.  You want to let up on the force as you near the bottom, otherwise the dough breaks into chunks and destroys the edges of the cookies on that side.

I began cutting my first log, and removing cookies as I was cutting.  This deprived me of the weight of both ends, and gave me less traction when cutting the last quarter of the log.  I switched to cutting the entire log first and then removing the pieces, and it was a much cleaner process.

Even though each piece has been cut, you will still need to use the bench scraper to cut the cookie away from the stack.  The process of cutting the log has pushed some of the cookies back together.  So lightly running you scraper back through the cut will ensure you get a clean separation.

If you are using a shortbread cookie recipe, remember that shortbread does not spread or puff.  Any imperfections in the cookie shapes will bake in place, so be sure to smooth out the cookie dough before putting the trays into the oven.

I did not smooth out this cookie.  You will see the top right corner is jagged.
Additionally, I tried to repair a break in the dough on the bottom right corner.
I did not properly smooth the dough into place it baked with a lump popping
up (better illustrated in the photo to the left).  The edges of the lump browned
quicker than the rest of the cookie, highlighting my error further.  "Baker's
Benefits" is how I usually refer to these happy accidents, but this was my
alarm to know that this recipe was a saw dust surprise-party in my mouth. 

All that remains is to package them.  I am such a fan of using the white paper plate to make food boxes.  There are a dozen or more ways to do it.  Search Pinterest for "Paper Plate Box" to see all of the variations, including a nifty individual pie slice box.  

I added a piece of parchment paper to my boxes as I did not want any residue to stain the plates, and I think it makes for a more attractive presentation.