- Prep time
- 25 minutes, plus 40 minutes chilling PT25M
- Cook time
- 9 minutes PT9M
- About 20 cookies
If you're looking for a cookie with some sugar, spice and everything nice, this dark chocolate-dipped matcha shortbread is for you.
- 7 tablespoons unsalted butter
- 6 tablespoons powdered sugar
- 1 large egg yolk
- ¾ cup all-purpose flour
- 6 tablespoons almond meal
- 2 teaspoons matcha tea
- ½ teaspoon salt
- 2 tablespoons turbinado sugar
- 10 ounces Fresh to Market Dark Chocolate
In the bowl of a stand mixer, beat together the butter and powdered sugar until pale and fluffy. Add the egg yolk and mix until fully incorporated.
Sift together the flour, almond meal, matcha and salt into a medium mixing bowl, breaking up any clumps by pressing through a sieve. Add the flour mixture to the mixing bowl in one addition and mix until it sticks to itself and forms a cohesive ball. Dump the dough out onto a piece of plastic wrap and form into a log, 2 inches in diameter. Wrap tightly with plastic wrap and freeze until firm, about 40 minutes.
Meanwhile, heat the oven to 350°F and line a large, rimmed baking sheet with parchment paper. Unwrap the cookie dough log and roll it in the turbinado sugar, pressing down to ensure that the sugar sticks to the surface. Using a knife, cut into ¼-inch thick slices and arrange on the prepared baking sheet. Bake the cookies until the bottoms begin to brown, about 9 minutes. Move the cookies to a cooling rack.
Once the cookies are cool, melt the chocolate over a double boiler. Dip the cooled cookies into the chocolate, coating only halfway. Transfer to a sheet of parchment paper to let the chocolate set.