These Chocolate-Dipped Matcha Shortbread cookies are a tasty and different addition to a cookie tray.
I’m alternately cursing and thanking the Universe these days. Last week, I had to take a day off work because I came down with another bout of strep throat. Adding insult to injury, I caught a cold on top of that. Add to that the usual life stresses and a few other things, and it’s been about two weeks since I’ve felt well. You know things are bad when you don’t even have the energy to clean up the kitchen and you can’t remember the last time you used certain dishes!
I started feeling better finally (though I’m still horribly stuffed up and sound a lot worse than I actually feel), and I decided that I should probably tend to the blog. So I made some cookies for you. Chocolate-Dipped Matcha Shortbread cookies.
Now, you might be wondering about the matcha…I did a post a couple years ago for Chupon Chocolate, and I’ve had the remaining chocolate in the pantry ever since. Given that I can’t smell or taste anything at the moment, I had Jay do the sniff/taste test on it and he seemed to think it was okay. You may or may not be grossed out by that–And if you are, I apologize. I will say that due to the age of the matcha white chocolate, I did leave these cookies at home, and had no plans to share them outside the house. I figure, we can assume the risk of eating these (and no one had any adverse effects, in case you’re wondering), but I wouldn’t subject my coworkers and friends to it.
That being said, Jay and the bambino both really liked these. As of this post, we still have a couple lurking about, though I haven’t tried them myself, since I have no way of knowing if they taste good or not! I’ve been told they do, and Jay and the bambino both will let me know if I’ve made a recipe that’s a dud.
I had hoped these would be a little greener in color–Like true matcha powder green. These look like they could be pistachio cookies or something. I initially just chucked some of the chocolate in the dough, then melted more and added it in, to give it a greener color. You could just melt all of it, and the cookies probably would be a shade darker.
Whisk together the flour, 1/4 C of the green tea white chocolate, and the salt. Slightly adapted from Martha Stewart
For the Cookies:
For the Chocolate Coating:
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium speed until lightened, about 2-3 minutes.
On low speed, add the flour mixture. Mix until combined. Melt the remaining 1/4 C green tea white chocolate, and add it to the dough.
Divide the dough in half. Roll each into logs approximately 2-inches in diameter, wrap in waxed paper or parchment paper, and freeze for one hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking sheets. Slice each dough log into 12 slices, approximately 1/4-inch thick. Place on the prepared sheets, and bake for 13 to 15 minutes, or until the edges are golden brown. Leave on the baking sheets to cool completely.
When the cookies have cooled, melt the chocolate in a double-boiler or a heatproof bowl set over a pan of simmering water. When the chocolate has melted, stir in the vegetable oil. Dip the cookies one at a time, and place on a baking sheet lined with either waxed or parchment paper. Allow to cool completely or place in the refrigerator for 10 minutes to set the chocolate.
Whisk together the flour, 1/4 C of the green tea white chocolate, and the salt.
Slightly adapted from Martha Stewart