These White Chocolate–Matcha Shortbread Cookies are a unique and delightful treat for afternoon tea. White Chocolate–Matcha Shortbread Cookies pictured with Mango Ice Cream.
- 2 cups all-purpose flour
- 1 tablespoon matcha green tea powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- 2 (4-ounce) packages white baking chocolate, melted according to package directions
- Garnish: chopped salted macadamia nuts
- In a medium bowl, combine flour, matcha, and salt, whisking well.
- In a large mixing bowl, beat butter at high speed with a mixer until smooth and creamy, approximately 1 minute. Add confectioners’ sugar and vanilla extract, beating until smooth and incorporated, approximately 2 minutes. Add flour mixture, beating until combined and scraping down the sides of the bowl as necessary.
- Divide dough into 2 portions. Using a rolling pin, roll each portion into a disk, and wrap securely in plastic wrap. Refrigerate until dough is hard but still soft enough to roll out, approximately 1 hour.
- Preheat oven to 350°.
- Line 2 rimmed baking sheets with parchment paper.
- On a lightly floured surface, roll each dough portion to a ⅛-inch thickness. Using a 2-inch fluted round cutter, cut 18 rounds from each portion of dough, rerolling scraps as necessary. Place rounds 2 inches apart on prepared baking sheets. Freeze for 20 minutes.
- Bake until edges are very light golden brown, approximately 10 minutes. Transfer cookies to wire cooling racks, and let cool completely.
- Place slightly cooled, melted white chocolate in a piping bag fitted with a very small round tip (Wilton #4). Pipe horizontal lines across cookies, then vertical lines, creating a basket-weave appearance.
- Garnish cookies with a sprinkle of macadamia nuts, if desired.
- Let white chocolate set slightly* before serving.
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