Ingredients

• 1 ¾ sticks soft unsalted butter
• 1-2  Tablespoons Sencha Asanoka tea (to your taste)
• ½ cup confectioners sugar
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 ¾ cups flour
• 1 cup grated Parmesan cheese
• 2 Tablespoons olive oil
• 1  teaspoon salt for sprinkling (we used Celtic Sea Salt)

1. . Melt the butter together with the tea and allow to stand for 20 minutes. Wait for mixture to cool
2. . Place in mixer together with the sugar, salt, and pepper. Beat until smooth
3. . Stir in the flour and parmesan and mix until well combined. Pile onto a sheet of parchment paper - form into a flattened disk. Wrap and refrigerate for 1-2 hours
4. . When ready to bake, preheat oven to 350
5. . Roll out the dough to ¼ inch thick and cut into rounds or shapes
6. . Place on parchment paper lined cookie sheet, brush light with olive oil and sprinkle lightly with the salt
7. . Bake for about 15 minutes (depends on size of cookie) and remove from oven when the edges have browned
8. . Dough can be frozen –shortbread can be made up to 2 days ahead

This recipe was developed for the Cultured Cup by Kyra Effren

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