Matcha and White Chocolate Cookie (绿茶饼干)

Recipe is adapted from A Food Lover's Journey.

Ingredients

All purpose flour - 4 cups
Matcha green tea powder - 5 TBSP
Unsalted butter - 1.5 cups (softened under room temperature)
Powder sugar - 2 cups

Salt - pinch

Large egg yolks - 4
White chocolate chips -1/2 cup

To make about 4 dozen cookies.

Steps

1. Combine flour and green tea powder in a large bowl and sift it.

2. In a stand mixer, beat butter until smooth and creamy.
3. Add a pinch of salt and blend.
4. Add powder sugar and blend until soft and light. Scrape down the bowl as needed.
5. Add egg yolks and mix well until combined.

6. Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
7. Add white chocolate chips and blend well.

8. divide and shape the dough into rolls or fit into cookie dough mold.

9. Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight).

10. Preheat the oven to 350°F. Line the baking sheet with parchment paper or silicone baking liner.
11. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches. Place them on the baking sheet, leaving about 1” between cookies.

12. Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
13. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.

If you pack the cookies in an airtight container, they will keep for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.