Chocolate-dipped green tea shortbread cookies
Japanese matcha green tea and bittersweet chocolate make these buttery shortbread cookies deliciously decadent, with coffee or tea.
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Lightly flour your surface and a rolling pin, place a disc on the table, and roll it out to about a 1/4-inch thickness. I cut these cookies into little rectangles, then used a spatula to move them onto parchment or waxed paper on a baking sheet. These cookies don’t spread out much in the baking, so can be pretty closely spaced on the baking sheet. Once they are all set out on the baking sheets, sprinkle lightly with the confectioner’s sugar.Skip to next paragraph
Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.
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Slide the baking sheets in the oven and bake for about 12 minutes or so, depending on the neurosis level of your oven. They should lightly brown around the edges.
Cool the cookies completely on a rack. Only after they are cooled should you try to dip them.
For dipping, chop the chocolate, then melt it in the top of a double boiler until it is shiny and liquid. To dip the cookies, hold by one end, then dip the other end, gently shake off the excess and place on waxed paper on a rack or plate. Once the cookies are set, which will take a while, store them in an airtight container with waxed paper between the layers. Done. The cookies will keep for a week or more.
If you wish, you can also skip the chocolate entirely and just serve these in their delicate, elegant simplicity.
Dipping chocolate. I used bittersweet chocolate, but dark chocolate would also work wonderfully. Use baking chocolate, not chocolate chips – the former melts, the latter doesn’t.
Why not white chocolate? Because it is no fun to work with. A “derivative” of chocolate, it’s made from cocoa butter, sugar, salt and milk. That is, white chocolate is not chocolate, and it doesn’t behave like chocolate. In particular, when you try to melt it, it never becomes smoothly liquid like actual chocolate. In the process of making these cookies, I did try melting the white stuff. Even though I knew better, I actually was seized with the notion that maybe this time it would work out. The result was pretty much a stiff, resistant (but melted) blob. I did get white chocolate on one cookie, but it looked bad (although the lucky recipient said it tasted great). If you want this cookie with a white chocolate taste, I recommend Deb’s green tea cookie sandwich recipe.
How about the tea? The matcha in this recipe came from the Spice House. Our more usual source, and our favorite source for great teas, period, is Harney & Sons.
How about a coffee? By the way, these cookies are fantastic with a cup of coffee. When friends drop by during the holidays, serve these and Hazelnut Rosemary Jam Cookies, and you are set.
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