White Chocolate Matcha Shortbread Cookies

INGREDIENTS

• 3/4 cup unsalted butter at room temperature

• 1 cup powdered sugar

• 1/4 tsp kosher salt

• 2 egg yolks

• 1 tsp vanilla extract

• 2 Tbsp Matcha powder (and a little extra for decoration)

• 2 cups all-purpose flour

• 1-2 12 oz bags of white chocolate chips (depends on if you want to dip or fully coat the cookies in chocolate)

INSTRUCTIONS

1. Sift flour and matcha together into a bowl.

2. In a large bowl, use a hand mixer to cream butter.

3. Add salt and mix well.

4. Add powdered sugar and mix.

5. Add egg yolks and mix.

6. Add flour and mix until a crumbly mixture forms.

7. Pour mixture onto a flat surface and form into a large mound.

8. Cut mound in half and form 2 logs. The diameter of the logs will be the diameter of your cookies (thinner log = more cookies).

9. Wrap logs in plastic wrap and twist ends to seal.

10. Chill for 2 hours or overnight.

11. Preheat oven to 350 degrees.

12. Cut sloped ends off of logs. Cut logs into 1/3 inch disks and arrange on parchment lined baking sheets.

13. Bake for 15 minutes. If baking 2 sheets at once, rotate half way through baking.

14. Move to a wire cooling rack and let cool completely.

15. While cookies cool, heat white chocolate chips in a microwave or in a double boiler until smooth.

16. Dip the cookies in the white chocolate or coat and let excess chocolate run off before placing on parchment or foil to harden.

17. Sprinkle with a little matcha powder for decoration.

Makes about 24 cookies depending on log diameter.