Pistachio-Matcha Shortbread with Ruby Chocolate
Pale green and pink hues give these simple cookies an alt-holiday vibe. Ruby chocolate, which is not yet widely available at retail is easy to order and has a tart-fruity flavor that I like more than I expected to. The pink color is naturally occurring – it is truly a new form of chocolate! Adding a little more tartness is finely ground freeze-dried raspberries or cranberries. You could also use dark chocolate or white chocolate. The matcha is totally optional, but it ups the green color and tastes really good too.
Makes about 2 dozen 2 to 3-inch cookies (with re-rolls)
½ cup/1 stick unsalted butter
½ cup/100 g granulated sugar
½ teaspoon matcha powder (optional)
⅓ cup/53 g whole pistachios, finely ground (to make ½ cup ground)
¼ teaspoon kosher salt
½ teaspoon vanilla extract
1¼ cups/160 g cups all-purpose flour
3 ounces ruby chocolate
½ teaspoon vegetable oil
Freeze-dried cranberries or raspberries, ground
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 2 minutes. Add matcha, pistachios, salt and vanilla and beat on medium speed until well-combined, scraping the bowl a few times as needed.
Add the flour and beat on low speed until moistened, then raise the speed to medium-high and beat until the dough comes together, about 1 minute. It will be a bit crumbly, but just knead it in the bowl until soft and cohesive.
Heat oven to 300°F. Turn out on a lightly floured silpat or counter, lightly flour the top of the dough, and roll until ¼-inch thick. (a rolling pin with spacers makes this really easy and foolproof). Using the cookie cutters of your choice, cut the cookies and transfer to a parchment or silpat-lined sheet pan. If desired, use a fork to mark the tops. Put in the freezer or fridge to chill until firm again.
Bake 20-25 minutes until just barely golden on the bottom, switching pans from top to bottom and from front to back halfway through baking if baking 2 pans at once. Transfer to a wire rack to cool completely.
Combine the chocolate and oil in a small ceramic or glass bowl and heat in the microwave for 45 seconds. Stir and heat for another 10 seconds at a time if needed, stirring until melted and smooth.
Dip the cookies, using a spoon to drizzle as you dip, and let excess drip off. Return to the cooled lined sheet pan you used to bake the cookies. Sprinkle as desired with the fruit powder. Let harden at room temperature or pop into the fridge or freezer to harden before layering or packing. The cookies will keep well for up to a week at room temperature or longer in the freezer.