It’s a good thing for me that they were the old school, slow-type zombies. Because they have the sweetest, tastiest eyeballs--much better than the speedy, new and improved zombies. Mwahahaha!!
In case you didn’t know, this is #GreatHallowTweet week! Click through the links in the pumpkin widget in my sidebar for lots of Halloween ideas.
I’m opening the week with Zombie Eyeball Cookies, otherwise known as Matcha Shortbread Thumbprints. I got some Matcha from Mighty Leaf Tea to try, along with some other samples. I thought cookies would be great with the Matcha, and I was right--they are! (The complete post on the tea will be up very shortly!) So funny, too--because, you know, green cookie + red jam? I thought, “Oh, maybe Christmassy!” Then I got them assembled, and said, “Oh wait, Halloweeny!” I mean, you could still make these for Christmas, just don’t call them Zombie Eyeballs, ok? Matcha Shortbread Jam Thumbprints will do. Ha, so versatile! “Meeting all of your Halloween and Christmas cookie needs in one post.”
This is my mom’s shortbread recipe, just adapted a little. It’s always a favorite! The hint of almond and the lime zest go perfectly with the green tea and raspberry jam.
Zombie Eyeball Cookies
aka Matcha Shortbread Thumbprints
2 cups flour
2 tbsp Matcha
1/2 tsp baking powder
1 cup softened butter
1/2 cup sugar
1/2 tsp almond extract
zest of one lime
raspberry jam (doesn't have to be seedless unless you prefer it)
-Heat oven to 300 degrees, and line a baking sheet with parchment paper.
-Sift flour, Matcha, and baking powder together in a small bowl.
-In a large bowl or in your stand mixer, cream butter and sugar, mixing well. Mix in egg and lime zest.
-Add flour mixture slowly, until fully incorporated.
-Roll dough into balls about the size of a walnut. Place on parchment lined baking sheet.
-Using a round 1/4 tsp measuring spoon, make an indentation in each dough ball, being careful not to go all the way to the bottom. (You can use a finger, if you wish. Preferably your own, and definitely not a zombie's finger. I'm positive he'll come looking for it. And unless it’s a slow zombie? Man, you’re in trouble!)
-Clean the measuring spoon (because of the raw egg in the dough) and carefully fill each indentation with 1/4 tsp of raspberry jam. Maybe a bit more, just don’t overdo it, or they’ll be a mess. Though, that may fit right in for Halloween!
-Bake for 15-20 minutes (I let mine go for the full 20), until the cookies feel "set" when you touch them. Let cookies cool on baking sheet for one minute, then remove to a rack to cool.
- So…my 15 year old though they tasted too much like tea. My 13 year old loved them! My 2 youngest? Jam in a cookie? Please. If it doesn’t have some traces of chocolate in it, they’ll pass it by. Sigh. Husband loved them--thought the kids were crazy!
- My recommendation? Make these for the adults at your party to enjoy. They have a slight hint of green tea, which is very pleasing, mixed with the raspberry, almond and lime flavors in these cookies. Some of the kids may like them, but if they don’t? More for you!
- As with any shortbread, they get better every day. Just store them in an airtight container.