- 1 cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 ½ tablespoons matcha green tea powder
- 6 ounces dark chocolate chopped coarsely
- ½ tablespoons coconut oil solid, room temperature
In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours with the Matcha powder.
With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition.
Place shortbread dough between two pieces of parchment paper, flatting with your hands into a rectangle. Using a rolling pin, roll out the dough over top of the top layer of parchment paper until the dough is ¼ -inch-thick.
Place on a baking tray and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350ºF (177ºC).
Cut the refrigerated dough into 2-inch circles using a cookie cutter or rim of a glass.
Place cut-out cookies on a parchment-lined baking sheet.
Bake the cookies until just golden at the edges, about 10 minutes.
Remove from the oven and allow to cool on sheets for 5 minutes before transferring to wire rack to cool completely.
Once cookies have cooled, melt the dark chocolate and coconut oil in a double boiler or in the microwave in a microwave-safe bowl for 2 minutes on 50% power, stirring halfway through.
Dip the cookies, allowing the excess chocolate to drip back into the bowl or use the tines of a fork to drizzle the chocolate over top of the cookies.
Set cookies on a wire rack set over a cookie tray to allow chocolate to set before serving
Serving: 1servings | Calories: 316kcal | Carbohydrates: 20.6g | Protein: 4.8g | Fat: 17.1g | Saturated Fat: 8.8g | Cholesterol: 45mg | Sodium: 35mg | Fiber: 1.1g | Sugar: 7.9g