Tis the season for baking cookies! Not that you’re ever not supposed to bake cookies…
Shortbreads are one of my favorite types of cookies. My hands seem to have a mind of their own when a bin of shortbread cookies are in front of me and within a blink of an eye, half of the container is gone. They’re just so flakey and full of flavor. C’mon, who doesn’t like butter?!
I’ve recently partnered with Motionmatcha for this post and recipe. Motionmatcha is an online store that sells matcha in ready to go packages that can be mixed with water for a quick drink and an instant pick-me-up. In the afternoons, I’ve stopped drinking coffee because drinking coffee after 1:00PM either keeps me up at night or makes me crash like no tomorrow. Instead, I’ve replaced that afternoon cup of coffee with a glass of matcha and I haven’t experienced crashing since. For those who know me well, you know I’m a matcha fanatic and will consume anything matcha at any and every change I get so I definitely had to make something when I received a package of matcha in the mail. Not only have I started drinking Motionmatcha almost daily, I’ve come up with ways to bake with them. Stay tuned for more recipes to come, but for now, enjoy these shortbreads! And if you’d like to try some Motionmatcha products, you can get 15% off here!
About 3 dozen cookies
2 C. all purpose flour
1/4 tsp. salt
1 Tbsp. matcha
1 Tbsp. dark cocoa (black cocoa if you have it)
1 C. butter (2 sticks), separated, softened at room temperature
1/2 C. confectioners sugar
2 C. bittersweet chocolate
1. Sift flour and salt into a large bowl then set aside.
2. In a standing mixer, cream butter and confectioners sugar until light and fluffy.
3. Add the flour and salt mixture into the creamed butter and beat until just incorporated.
4. Split the dough in half and move one half of the dough into another bowl.
5. To the dough left in the standing mixer, add the matcha and beat until just combined. Remove from the stand mixer and set aside.
6. Now, place the remaining half of the dough and place into the stand mixer. Add the dark cocoa and beat until just combined. Remove from the stand mixer and set aside.
7. On a slightly floured surface, roll each kind of dough into a log, about an inch and a half in diameter. Wrap in seran wrap and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 F and place parchment paper or a silpat on a baking sheet.
8. When the dough has hardened a bit, remove from the seran wrap and slice the dough into 1/4 inch discs and place onto the baking sheet. These cookies don’t spread very much, so not much room needs to be left inbetween each other.
9. Bake for 10-12 minutes, until you see the bottom edges just about to turn golden.
10. Let the cookies sit for about two minutes before placing them onto a cooling rack.
11. When your cookies have fully cooled, melt the chocolate in the microwave in 30 second increments in a small bowl. Mix the chocolate with a spatula after every 30 seconds. When the chocolate is completely melted, dip the cookies halfway into the chocolate, one at a time. Place each dipped cookie onto a baking sheet lined with parchment paper or a silpat and let the chocolate harden. The chocolate shouldn’t stick to the parchment paper/silpat when removing the cookie.