Matcha Chocolate Shortbread Cookies 14 Steps
Combine all-purpose flour and matcha green tea powder in a large bowl.
Sift the flour and matcha powder.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
Add a pinch of salt and blend.
Add powdered sugar to the butter and blend until soft and light. Scrape down the bowl as needed.
Add 2 large egg yolks and mix well until combined.
Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
Add white or milk chocolate chips and blend well.
Cut the dough in half and shape into 2 cylinders, about 4 cm diameter, 18 cm long.
Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.
Preheat the oven to 350ºF. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into 7 millimetre thick rounds. Place them on the baking sheet, leaving about 1 inch (2.5 cm) between rounds.
Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.