Today I got up at the ass crack of dawn (on Sundays said ass crack is 9:30am) to bake cookies for a friend’s housewarming. I followed every step of the recipe but instead of cookie dough I ended up with a bowl of dust. Turns out the recipe was a dud and only calls for half the amount of butter you actually need. In sheer panic I threw in a bunch of extra butter into the rubble and by the blessing of the dairy gods, dust turned to dough. Relief washed over me in an awesome wave and I finished baking and bathing the cookies in chocolate just in time before the clock stroke noon.

Even after the butter botch, the cookies were yummy and melty as shortbread ought to be. I made them a bit too thin but everyone seemed to liked them so I’m happy.

★

CHOCOLATE DIPPED MATCHA SHORTBREAD

3/4 cup icing sugar
1 1/2 tbs matcha powder
10 tbs butter, softened
1 1/2 cup flour
3 egg yolks
1 tsp vanilla extract
2 oz dark chocolate

★

Sift together matcha powder / icing sugar.

Beat in butter until smooth.

Stir in flour.

Add egg yolks and beat until dough forms.

Gather all the scraps with your hands and shape into a big ball.

Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees and line a cookie sheet.

On a floured surface, roll out dough to 1/4” thickness.

Cut out funky shapes with cookie cutter.

Bake for 8-10 minutes until edges are golden.

Let cool.

Melt chocolate in a double boiler, or if lazy, microwave in 30 second intervals.

Dip cookies or use a spatula to spread chocolate on the cookie.

Set on lined cookie sheet to harden.

★

Makes 2 dozen 2”x 2” square cookies.