I think I have an obsession with obsessions.
I find something I like, and then it is literally all I can think about until I find something new to obsess over. Like when I was just starting to blog, I went through a faze where everything I made had almonds in them, or almond extract. Or almond something. Then it was avocados. I went beyond guacamole, then spread it on toast, wraps, grilled cheese. I even went so far as to put it in chocolate chip cookies.
The thing is, it isn’t only restricted to food. When I was about 7, I found an old mix tape my dad had made. It had Material Girl by Madonna on it. I listened to that song night and day. I made up dance routines to it and but on pretend shows for my toys. I quite literally listened and rewinded that song so much, that I stretched out the tape. I mean who does that?
I’d like you to think that after I wore out the tape, maybe I got sick of it and don’t listen to it anymore., or at least that my music tastes have matured, but no, Material Girl is on my iPod. I still listen to it. My bad taste in books is matched by my taste in music, and you now know the depth of how crazy I truly am.
Anyway, more recently it has been matcha that I have been obsessed with. I finally found it, so I have a burning need to put it in everything I make. This time around, I threw it into my Mom’s whipped shortbread, thinking that the delicate cookies would hold up to the subtleness of the green tea. Then for richness I doused them in chocolate. Yum.
Here’s the thing with these cookies. These cookies must be whipped for 10 minutes. No cheating. No, oh they will be ok after 5. 10 whole minutes. If you skimp on the time, you don’t end up with the light, melt in your mouth texture that make the shortbread amazing. I usually set the kitchen timer just as I start mixing. If you have a stand mixer, it’s not much of a problem. If you only have a hand mixer ( like I seem to whenever I make these cookies) then you are in for a real treat. And lets say after 15 years of making these cookies, I have on hell of a mixer arm.
Seriously. 10 minutes.
Chocolate Dipped Matcha Whipped Shortbread
- 1 cup butter, softened
- 1/2 cup icing sugar
- 2 cups flour
- 2 tsp matcha ( green tea powder)
- 1 cup chocolate chips
- 1/4 cup butter
- Preheat the oven to 300°F
- In a large bowl, combine all of the ingredients. 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, other wise they might be a bit too delicate to dip. If you don’t have a cookie press, you can use a pasty bag fitted with a star tip ( or even just scoop the dough on to a sheet). Press the dough onto the 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. Let cool completely
- In a small saucepan, melt the butter and the chocolate chips together over low heat. Once it is melted, gently dip the cookies in about halfway, then set 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 in the fridge or the freezer to let set completely.
Keely was trying her hand at stealth. Through a lace curtain.