Ingredients
Dough
-
1 cup unsalted butter (softened)
-
½ cup powdered sugar
-
1 teaspoon vanilla extract
-
2 cups all-purpose flour
-
2 tablespoons culinary-grade matcha powder
-
¼ teaspoon salt
Filling Options (choose one):
-
White Chocolate Ganache: 6 oz white chocolate + ¼ cup heavy cream
-
Lemon Curd: Store-bought or homemade
-
Strawberry or Raspberry Jam
-
Dark Chocolate Ganache: 6 oz dark chocolate + ¼ cup cream
Garnish (Optional):
-
Pinch of matcha powder for dusting
-
Crushed pistachios or freeze-dried raspberries
Instructions
1. Prepare the Dough
-
Cream butter and powdered sugar until fluffy.
-
Add vanilla extract.
-
In a separate bowl, whisk flour, salt, and matcha powder.
-
Gradually add dry mix to the creamed butter mixture. Mix until dough forms.
-
Wrap in plastic wrap and chill for 30–60 minutes.
2. Shape & Bake
-
Preheat oven to 350°F (175°C).
-
Roll dough into 1-inch balls. Place on baking sheet, spaced 2 inches apart.
-
Use thumb or utensil to press a shallow well in each ball.
-
Bake 10–12 minutes until bottoms are lightly golden.
-
Remove and cool completely.
3. Prepare the Filling
-
For ganache, heat cream just to boiling. Pour over chopped chocolate.
-
Stir until smooth. Cool slightly before using.
4. Fill the Cookies
-
Spoon or pipe filling into the center of each cooled cookie.
-
Optional: Dust lightly with matcha or garnish.
-
Let set at room temperature or refrigerate for 15 minutes before serving.