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1
To prepare the cookies, sift the flour, 2 tablespoons matcha powder and salt in a large bowl.
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2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy.
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3
Reduce the speed to low and beat in the flour mixture until just incorporated.
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4
Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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5
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
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6
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
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7
Bake the cookies for 10 to 12 minutes.
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8
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
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9
Melt chocolate in microwave on high in 20-second interval, stirring in between. When it's completely melted, stir in oil until combined.
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10
Prepare a baking sheet with a clean parchment paper.
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11
Dip half of each shortbread cookie in the melted chocolate. Let it drain off the excess, place it on the baking sheet. Repeat dipping with all the cookies.
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12
Place the baking sheet in the refrigerator for 10 minutes to set the chocolate.
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13
Dust with matcha powder.
