Matcha White Chocolate Shortbread Cookies
Recipe from Lisa Chan
Based on how my cookies turned out (not what we were looking for…), here is a recipe for baking chocolate chip cookies at altitude - a little more liquid and a higher baking temperature. Chilling your dough for at least an hour - preferably overnight - will be helpful to keep the cookies from spreading out too much.
20 mins
15 mins
2 dozen cookies
What You'll Need
Ingredients
- 1 cup unsalted butter (room temperature)
- ¼ cup powdered sugar
- ¼ cup of granulated sugar
- 2 cups all purpose flour
- ¼ tsp salt
- 1 tbsp matcha powder
- Melted white chocolate
Directions
Step 1
In a large bowl, cream together butter, granulated sugar, and powdered sugar
Step 2
Add dry ingredients until combined (flour, salt, matcha powder).
Step 3
Flatten dough and wrap in plastic wrap to chill in the fridge for at least 1 hour.
Step 4
Roll out dough into a ¼ inch thick sheet and use your desired cookie cutters.
Step 5
Place cookies on your Oven Pan with an Oven Mat lining the tray or alternatively a baking pay with parchment paper - and then set in fridge for 10 minutes to help maintain the cookie’s shape while baking.
Step 6
Preheat oven to 375° F.
Step 7
Bake for 15 minutes or until you see light browning on the edges.
Step 8
Remove from the oven and let stand for a few minutes before placing the cookies on your flipped over Oven Rack, or another cooling rack, to fully cool.
Step 9
Melt white chocolate over double boiler or put in microwave for 15 second intervals while mixing in between.
Step 10
Dip your cookies into the melted chocolate and place on a tray. Let the chocolate dipped cookies set in the fridge for 5-10 minutes and then enjoy!
