Chocolate Dipped Whipped Matcha Shortbread

Preheat the oven to 300°F. Line a cookie sheet with parchment paper and set aside.

In a large bowl, combine 1 cup butter, sugar, flour, and green tea powder. Using a mixer, beat for 10 minutes. No skimping. Start with the mixer on low, until everything is combined, then amp it up to medium. After the 10 minutes, you should have a soft, light dough.

Scoop the dough into a cookie press fitted with the disc of choice. I recommend something fairly solid, like a heart or a flower, otherwise they might be a bit too delicate to dip. If you don’t have a cookie press, you can use a pastry bag fitted with a star tip (or even just scoop the dough onto a sheet). Press the dough onto the prepared cookie sheet, leaving a little space between each cookie.

Bake for 10-12 minutes. You don’t want to cookies to brown, but you want to cook them enough so that they are crisp. Then remove them from the oven and let them cool completely.

In a small saucepan, melt the butter and the chocolate chips together over low heat. Once it is melted, gently dip each of the cookies about halfway into the chocolate, then set them on a sheet of waxed paper. Because the cookies are a bit delicate, you will likely end up with a few casualties. Alternatively, you could always drizzle chocolate over the top. Stick them in the fridge or the freezer to let set completely.