Matcha Sesame White Chocolate Shortbread Cookies
These matcha shortbread cookies are actually a super easy slice-and-bake recipe. The dough can easily be doubled, and it freezes well too! Sesame seeds and white chocolate are optional. Bonus: This recipe is egg free for those who have allergies.
Servings: 12 cookies
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 cup bread flour (can sub all purpose)
- 1 tbsp + 1 tsp matcha
- 2 tbsp toasted sesame seeds optional
- 1/4 cup white chocolate chips optional
- 1 tsp shortening, oil, or coconut oil optional
Instructions
- Cream butter, sugar, and salt
- Add flour, matcha, and sesame seeds and mix until combined.
- Roll dough into a log roughly 6 inches long. It should be 1.5-2 inches in diameter. Chill logs in the fridge until firm. (This dough can easily be chilled overnight or even stashed in the freezer for a later bake.)
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone.
- Slice the ends off the log (you can still bake these). Slice the log into half-inch thick cookies. You should get 12 if your log was around 6 inches log, more if you rolled it thinner.
- Arrange cookies on tray and bake for 10 minutes.
- Let cookies cool to room temperature.
- If dipping in chocolate, microwave chocolate and shortening in a heat-proof bowl in 15-20 second increments, stirring in between, until melted and smooth. This should only take about 45 seconds maximum.
- Dip each cookie about 1/3-1/2 of the way into the chocolate, using a spoon to help spread the chocolate over the cookie. Set each cookie back on the tray or on a wire rack to let the chocolate harden. Store at room temperature and enjoy!