Chinese new year, for me, has always been about my late grandmother’s pineapple tarts.
The buttery cookies topped with sweet home-made pineapple jam are so firmly connected with the holiday that all other cookies simply cease to exist whenever the lunar new year rolls around.
As much as I love them, I don’t quite have the equipment at hand to make them this year, alas. One must still celebrate, nonetheless. So, in a pinch, I whipped together a batch of buttery shortbread cookies flavored with green tea powder I’d picked up in Singapore and had never used in baking before.
The result? A delicious springtime treat that I may just have to include in my new year cookie rotation in years to come…