**Don’t forget to enter the An Edible Mosaic cookbook giveaway http://www.spiciefoodie.com/2012/12/05/10-questions-with-an-edible-mosaic-cookbook-author-faith-gorsky-a-giveaway/ **
Today’s recipe is a fusion of flavors and international words. Merunky is the Czech word for apricots and ever since I first heard it that is what like to call them. Matcha is a fine powder made from ground Japanese green tea. Polvorónes is the Spanish plural form of polvorón -which are shortbread cookies. Often times polvorónes are referred to as Mexican wedding cookies which are made with ground pecans. This version of mine doesn’t include nuts but the recipe is pretty much the same.
Last Spring I not only declared my love for polvorónes but also shared a fusion recipe. That version was made using ground black sesame seeds. If you’ve never baked with black sesame seeds you simply must give it a try. And if you’ve never tasted, drank, cooked or baked with Matcha then drop what you’re doing and go buy some…seriously I mean it. Matcha is the best tasting and smelling green tea and it makes a fantastic ingredient for many culinary purposes. Compared to other teas its expensive but so very well worth it. (You can buy it here Ujinotsuyu Matcha Hagoromo Green Tea Powder In Tin)
The velvety green powder pairs perfectly with the sweet and tangy dried apricots. I would go as far as saying it is a match made in culinary heaven. Now you combine that match with the nirvana that is shortbread cookies and well you might just faint from excitement. I nearly did…then I ate
four two (ahem) more cookies and came to. Have I ever told you how much I love shortbread cookies? I love them so much that if anyone tries to eat the last one I may physically threaten them…just ask my husband about the time he tried to eat my the last Walkers Shortbread. The fact that he stands a whole foot above didn’t deter me, because no one takes my last shortbread…no one! (cuckoo) We’ll enough about my crazy side let’s get to the recipe.
- ½ cup all purpose flour
- ¼ cup melted unsalted butter
- ⅛ cup white sugar
- pinch of salt
- 2 tsp Matcha powder
- 6 whole dried apricots (or to taste), finely chopped
- Preheat oven to 180 c or 356f and line a cookie sheet with baking paper. In a large bowl mix together the flour, sugar, salt, matcha, and apricots until well combined. Pour the melted butter while stirring. Gather the crumbly dough and place on floured surface. Flatten out to an even level and use cookie cutter to cutout cookie shapes. Place on baking sheet and continue until all the dough has been used up.
- Bake in center of oven for 8-10 minutes. Check after 8 minutes and do not allow cookies to brown. Allow to cool before scarfing down. :)
Anyone else feeling faint? I think I need another cookie. While I get my cookie(s) you go check out these awesome cookie recipes. They are all unique and would make a great addition to your Christmas cookie platters.
Basler Läckerli or Gingerbread The Swiss Way by Rosa’s Yummy Yums
Green Tea & White Chocolate Cookies by Just One Cookbook
Chocolate Cookies by Lemons and Anchovies
Speculoos with Nutella Sandwich Cookies by Patty’s Food
Ginger and Cardamom Cookies by SPCookie Queen
Simple Molasses Cookies by Thyme
Springerle Cookies by Cooking Melangery
Orange, Chocolate & Coconut Cookies by Stands of My Life
Cinnamon Chip, Maple, & Oatmeal Cookies by Tutti Dolci
Cranberry Bliss Cookies by Gimme Some Oven
Mini Maple-Cinnamon-Walnut Turnover Cookies by An Edible Mosaic
Puerquitos (Marranitos / Mexican Pig-Shaped Cookies) by Girlichef
Chocolate Crinkle Kiss Cookies by Bakergirl
Classic Macaroons by That Skinny Chick Can Bake!!!
Thank you girls sharing your beautiful cookie photos and yummy recipes! Have a great weekend and happy baking.