Merunky Matcha Polvorones (Apricot and Green Tea Shortbread Cookies)
Prep time
Cook time
Total time
A fusion Mexican polovoron or shortbread cookie. Made using dried apricots and Japanese Matcha tea. They are the perfect accompaniment to your coffee or tea.
Recipe type: Dessert, Snack, Cookies
Cuisine: Mexican, Asian, Fusion
Serves: Makes 12 extra small cookies
  • 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
  1. 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.
  2. 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. :)
*Note: To keep myself from over-eating these buttery cookies, to attempt to keep them healthy I roll out the dough thinner. That way I end up with more cookies in a small batch and satisfy the craving. Please feel free to double, triple the recipe and thickness if desired.*
Recipe by Spicie Foodie ™ at