White chocolate-dipped matcha shortbread
makes about 20 cookies

8 tablespoons unsalted butter, 1 stick, at room temperature
6 tablespoons (1-1/2 ounces) powdered sugar, sifted
1 egg yolk, at room temperature
3/4 cup (3-3/4 ounces) all purpose flour
1/2 teaspoon kosher salt
6 tablespoons (1-3/4 ounces) almond meal
2 teaspoons matcha tea
2 tablespoons turbinado sugar
6 oz white chocolate chips

In the bowl of a stand mixer, beat together the butter and powdered sugar until fluffy. Add the egg yolk and mix.
Sift together the flour, salt, almond meal, and matcha into a medium mixing bowl, breaking up any clumps by pressing through a sieve if necessary.
Add the flour mixture to the mixer bowl, in one addition, and mix until it sticks to itself, and forms a cohesive ball. Dump the dough out onto a piece of plastic wrap, and form into a log with a roughly 2-inch diameter. Wrap tightly with plastic wrap, and freeze for 40 minutes, or until firm.

Meanwhile, preheat the oven to 350ºF and line a cookie sheet with parchment paper.
Unwrap the cookie dough log, and roll it in the turbinado sugar, pressing down to ensure that the sugar sticks to the surface. Using a very sharp knife, cut into 1/4-inch slices, and arrange on the prepped baking sheet (you may need two, or to do it in two batches). Bake the cookies for about 9 minutes, or until the bottoms have begun to brown. Move the cookies to a cooling rack, and enjoy!
(I used regular fine sugar and pressed the surface of each cookie into it)

With a double-boiler, melt white chocolate and be careful not to overheat it - it will clump up. Turn off the heat and dip each cookie in the chocolate. Top with a little matcha, sprinkles, whatever you'd like!