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Festive Feelings & a Recipe for Chocolate Dipped Matcha Shortbread Cookies

Were your ears burning? I was just thinking about you. See, I could use your opinion on something… do you think it’s too early to start celebrating? The holiday season, that is.

Chocolate Dipped Matcha Shortbread Cookies

I guess it has technically started, but I can’t decide whether or not I’m being a little over enthusiastic. Am I crazy to already be baking excessive amounts of cookies with a glass of eggnog in hand; red and white checked apron tied around my waist; with BB King’s Christmas blues crooning in the background?

Crazy or not, I can’t resist the smell of those fresh-baked cookies, the eggnog, the apron, or the blues. I don’t want to resist it. Would you? I can’t help but feel like at this point in the year, a little bit of festive fun surely couldn’t hurt {it’s dark at four in the afternoon, don’t you dare take away my eggnog}.

Chocolate Drizzled Matcha Shortbread Cookies

The other day I satisfied my need for holiday baking with some of these Chocolate Dipped Matcha Shortbread Cookies. After all, shortbread is as quintessentially Christmassy as it gets; plus, it’s got the added {delicious} combination of matcha and chocolate {remember how tasty that is?} mixed in there, giving it a little extra kick of flavour.

If you plan to make this recipe, be sure you use good-quality dark chocolate chunks, chips, or pistols {couverture discs} for the dipping or drizzling; they’ll melt more evenly and provide a richer, more decadent flavour.

So what’s the verdict? Is it too early to celebrate, or should I pour myself another glass of eggnog?

Chocolate Dipped & Drizzled Matcha Shortbread Cookies

Chocolate Dipped Matcha Shortbread Cookies
Makes about 40 cookies

¼ cup cornstarch
½ cup icing sugar
1 ¼ cups all-purpose flour
1/8 teaspoon sea salt
1 teaspoon matcha green tea powder
¾ cup unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/3 cup good quality dark chocolate, for dipping (I used Cacao Barry Origins Tanzanie dark chocolate couverture)

1. Preheat oven to 275 degrees Fahrenheit and line two large baking sheets with parchment paper.

2. Sift cornstarch, icing sugar, flour, salt, and matcha tea into a medium bowl; set aside.

3. With an electric mixer on high, beat butter until light and fluffy; add vanilla and beat again for five seconds. Scrape down sides of bowl, and then sift the dry mixture into the bowl with the butter and vanilla. Mix on low for about 1 minute, or until a soft dough forms; shape into a ball.

4. Transfer the ball of dough to a large piece of parchment; flatten into a disc and cover with another large piece of parchment. Roll dough out into a large rectangle with a ½cm thickness (1/5 inch) and cut into 2.5cm x 5cm (1 x 2 inch) rectangles. Prick the rectangles several times with a fork and transfer to the prepared baking sheets; place in the freezer.

5. Remove one of the baking sheets from the freezer after 20 minutes and place in the preheated oven; bake for 18-20 minutes

6. Cool completely on a wire rack. Meanwhile, bake the other batch of cookies.

7. When cookies are cool, melt chocolate in microwave in 30 second increments, stirring between heating. When the chocolate is almost completely melted, remove from microwave and stir until smooth. Dip the cookies in the melted chocolate and then place on a parchment-lined surface (or back on the parchment-lined baking sheets). Alternately, drizzle cookies with chocolate as desired. Let the cookies rest in a cool spot until chocolate has set; store in an airtight container at room temperature for up to one week.

  1. Stephanie11-22-12

    Pour more eggnog!! I’ve been Christmas baking since the beginning of November. Best season ever

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