Hope you're all having a pleasantly chill weekend. I'm thoroughly enjoying having not worn legitimate pants at all so far. I even wore my fleece pajama pants and slippers to Seward Park yesterday morning to collect some Douglas Fir tips into a trash bag for a future cookie post, almost certainly looking like a crazy person to the joggers-by. Those are also the pants that I'm wearing now. I'm that deep into idgaf. I need to soak this all in before the obligatory holiday gatherings in the upcoming weekends.
So I finally made you some actual cookies on this fourth day of this 12 Days of Christmas Cookie Workshop. This cookie keeps is super simple to make and the flavors compliment nicely. The clean, astringent mint and earthy matcha both pair well with the rich chocolate. It's like an Asiatic Thin Mint. Plus, it's naturally green (with antioxidants, right?) and shaped like a Christmas tree!
Enjoy the rest of your weekend!
Chocolate-Dipped Matcha & Mint Shortbread
Adapted from Bouchon Bakery’s Shortbread
180 g unsalted butter, room temp
90 g granulated sugar
2 g salt
6 g peppermint extract (regular mint extract is cool too)
270 g all-purpose flour
2 Tbsp matcha
6 oz chocolate (I like dark or semisweet)
Whisk together flour and matcha.
Cream butter in a mixer on medium-speed until smooth. Add sugar and salt, mix on low until fluffy, about 2 minutes. Add peppermint extract until incorporated, about 30 seconds.
Add flour in 2 parts, mixing on low until incorporated before adding the next, about 30 seconds.
Wrap with plastic wrap. Refrigerate for at least 2 hours.
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment.
Line a working surface with parchment, about a baking sheet’s worth. Place dough on parchment. Place plastic wrap (equal to the amount of parchment) on top of the dough. Use a rolling pin atop the plastic-lined dough to roll the dough to 1/4 inch thickness. Stamp out cookies with a cookie cutter. Place cookies 3/4 inch apart on baking sheet. Place cookies in refrigerator for 15 minutes.
Bake chilled cookies for 15-20 minutes. Let cookies cool for 5 minutes before moving them to a cooling rack to cool completely.
Melt chocolate in a double-boiler or in 30-second intervals in the microwave on medium power.
Dip cooled shortbread in chocolate. Top with sprinkles. Let cool until chocolate is solid.