CHOCOLATE DIPPED MATCHA SHORTBREAD COOKIES
INGREDIENTS:
1 cup Unsalted Butter, softened
3/4 cup Powdered Sugar
1 tsp Vanilla Extract
2 TB Matcha Powder, sifted
2 cups AP Flour, sifted
1/4 tsp Kosher Salt
1 cup Semi-Sweet Chocolate Chips
1 tsp Vegetable Oil (or canola, coconut, avocado oil)
Maldon Salt, to garnish
INSTRUCTIONS
Preheat oven to 350F.
In the bowl of an stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed until light and fluffy – about 3 minutes.
Add in vanilla extract and scrape down the sides.
Lower the speed and slowly add in the matcha powder, AP flour and salt until a cookie dough forms.
Place the cookie dough onto a table and shape into a log with about a 2 inch circumference and wrap in plastic wrap.
Chill cookie dough into the freezer for 10 minutes.
Slice 1/2 inch rounds and place an inch apart on a parchment lined baking sheet.
Chill in the freezer for another 5 minutes.
Bake at 350F for 12 minutes.
While the cookies cool, heat the chocolate chips and oil in a microwave safe bowl until fully melted.
Dip the cookies halfway in the melted chocolate, shaking off any excess chocolate and place back on the parchment lined baking sheet.
Once all of the cookies are dipped, sprinkle Maldon salt over the chocolate portion of the cookies.
Allow chocolate to fully set and enjoy!
