2012 cookie swap: Stephanie's chocolate dipped matcha shortbread cookie recipe
- ¼ cup cornstarch
- ½ cup icing sugar
- 1-¼ cups all-purpose flour
- 1/8 teaspoon sea salt
- 1 teaspoon matcha green tea powder
- ¾ cup unsweetened butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup good quality dark chocolate, for dipping or drizzling
1 Preheat oven to 275 degrees Fahrenheit and line two large baking sheets with parchment paper.
2 Sift cornstarch, icing sugar, flour, salt, and matcha tea into a medium bowl; set aside.
3 With an electric mixer on high, beat butter until light and fluffy; add vanilla and beat again for five seconds. Scrape down sides of bowl, and then sift the dry mixture into the bowl with the butter and vanilla. Mix on low for about 1 minute, or until a soft dough forms; shape into a ball.
4 Transfer the ball of dough to a large piece of parchment; flatten into a disc and cover with another large piece of parchment. Roll dough out into a large rectangle with a ½cm thickness (1/5 inch) and cut into 2.5cm x 5cm (1 x 2 inch) rectangles. Prick the rectangles several times with a fork and transfer to the prepared baking sheets; place in the freezer.
5 Remove one of the baking sheets from the freezer after 20 minutes and place in the preheated oven; bake for 18-20 minutes
6 Cool completely on a wire rack. Meanwhile, bake the other batch of cookies.
7 When cookies are cool, melt chocolate in microwave in 30 second increments, stirring between heating. When the chocolate is almost completely melted, remove from microwave and stir until smooth.
8 Dip the cookies in the melted chocolate and then place on a parchment-lined surface (or back on the parchment-lined baking sheets). Alternately, drizzle cookies with chocolate as desired.
9 Let the cookies rest in a cool spot until chocolate has set. Store in an airtight container at room temperature for up to one week.
Makes about 40 cookies.