My first batch of holiday🎄cookies this season! Matcha Sablé with White Chocolate. I adore matcha paired with white chocolate and this seemed like a natural. The buttery sablé is the perfect vehicle. The dough may be formed into a log, chilled and sliced (to which I like adding chunks of chocolate) or chilled, rolled and cut (to which I like dipping). My hubby, who is not a matcha fan, loves these💚and those who turn their noses up at white chocolate will be delightfully surprised! Half of the batch was dipped in dark chocolate, but these are my personal favorite. I’ll be sharing these today at The Holiday Bake Sale at L’Ecole Valrhona in Dumbo to raise money for @foodrecovery with @valrhonausa and @thefeedfeed. Stop by to say hi!👋Recipe will be up on the blog. The dough comes together easily and may be stored in the fridge for 3 days or frozen for convenient cookie access!

Recipe

Matcha Sables with Dark and White Chocolate

Yield 48 cookies

Active time, about 20 minutes

Chill dough overnight

Notes:

-Choose good quality matcha. I find baking quality can be bitter.

-Milk chocolate is delicious with these as well. White chocolate really pairs brilliantly. Don’t discount it.

-The dough may also be rolled and cut with a little effort. As it cools it will get very sticky, make sure to generously flour the surfaces and chill before baking.

-Make the attempt to temper the chocolate.

Ingredients-

1 cup/230 gr unsalted butter, room temperature

½ cup/125 gr organic cane sugar

½ cup/70 gr confectioner’s sugar

1 tsp salt

2 Tbs/35 gr cream cheese, room temperature

3 egg yolks, room temperature

2 tsp vanilla paste or extract

2 ½/360 gr cups organic all purpose flour

1 ½ tsp ceremonial matcha

8 oz/225 gr Valrhona Dark Chocolate, chopped

8 oz/225 gr Valrhona White Chocolate, chopped

½ tsp coconut oil

Method-

1- In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy, about 3-5 minutes, add salt and combine.

2- Reduce speed and add egg yolks, cream cheese and vanilla continue until full incorporated. Add matcha using a small sieve to remove clumps and blend until uniform color is achieved.

3- Reduce mixer to low speed and add flour approximately 1/2at time until just incorporated.

4- On wax paper, divide batter into 2 or 3 sections and form into uniform logs about 1 ½ inches in diameter, secure ends (twist and rubber band work well) and chill. Remove from fridge after about an hour and roll within wax paper wrap to round out where dough has settled. Chill overnight.

5- Remove cookie dough logs from refrigerator and just as they begin to soften, leaving wax paper wrap intact, roll again to round out edges so cookies will be as round as possible.

6- Preheat oven to 350F. Line baking sheets with parchment.

7- Using a very sharp knife, slice cookies about 1/3” thick. Arrange on prepared baking sheets and space about 1” apart. Bake for 13 minutes when edges just begin to turn golden. I prefer cooking one tray at a time, while keeping remaining dough cool. Remove from oven and allow to cool for a few minutes then carefully transfer to a cooling rack. Cook next sheet and continue. Cool warm baking sheets before adding prepared cookies.

When cookies are completely cool dip-

1- Starting with dark chocolate. Use a double boiler or a heat proof bowl over a shallow pan of simmering water and melt half. When just melted, remove from heat and mix in remaining chocolate. Stir until melted. (Be careful not to allow even a drop of water to mix with the chocolate as it will seize up.)

2- Repeat with white chocolate adding the ½ tsp coconut oil (optional).

3- Working with white chocolate first, dip cookies as you like and arrange on wax paper lined tray. If desired, decorate before chocolate sets. Refrigerate until set. May be stored in an airtight container for up to 5 days, longer if refrigerated.

Enjoy!