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["In food processor, pulse to grind pistachios with sugar til fine. Add cornstarch through Salt and pulse to combine thoroughly. Run a round-tipped knife around the bottom corner of the processor bowl , to free up any compacted mixture. Add butter and pulse til finely combined, but not clumping/sticky. Combine vanilla and brandy and add while pulsing. Before mixture gets creamy and clumps together, pour out into a 9"" square pan (or 8 or 10"" square pan) .Spread with metal spatula to even the thickness and smooth the top. Cover and refrigerate or freeze.
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Allow 1/2-1 hour to thoroughly chill and firm up. Score and cut into a grid that is 8 squares by 6 squares.
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.", "Run a metal spatula or a butter knife under the cubes; lift sections of them and roll each into a ball, adding to or removing from them to get all about the same size. Return to square pan, set aside to await filling", "To fill with truffle, push a frozen truffle into center of cookie ball, wrapping dough around and covering the truffle completely.(If truffle is not in the center, it may melt and leak through the cookie walls when baked.) Roll between palms to make a neat ball, and place in container. Cover filled cookie balls and freeze at least a half hour.", "Oven 350 degrees. Remove balls from freezer, arrange 2"" apart on parchment or silpat lined cookie sheet and bake immediately 17-20 minutes or til lightly browned on edges. Remove sheet from oven, place on cooling rack, and let cookies cool on pan for minimum of 1/2 hour.(They need time to set up; otherwise they will crumble.) Carefully use a metal spatula to move the cookies to a container, placed shoulder to shoulder. Sieve over them a solid layer of confectioners sugar.(You can add some matcha powder to this if you want a green color.) Cover and store.", "Notes: Green Tea powder can vary in quality,strength and texture. To develop this recipe, I used green tea powder purchased through Amazon in 8.8 ou. foil packs. Whatever matcha you use, make sure it is in a powder form. If granular, grind to a powder. Depending upon the brand, you may want to increase or lessen the amount of sugar.
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* This dough can sometimes be a bit finicky. You may want to first roll and bake (unfilled) just a few cookies as a test batch. If, after cooling 1/2 hour, they fall apart when you try to eat them, sprinkle1-2 T more brandy over all the dough and work it in as you roll or re-roll each ball.I have worked hard to assure that this recipe does not require fixing, but one never knows the variables in another kitchen!
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**Comments: The truffle filling is optional but I prefer that version because of the added sweetness and the surprise of a creamy chewy center in a melty sandy cookie. If you choose to make unfilled cookies, add 1/8 cup more sugar and 1 T. more brandy when you make the dough.", "Spread out 1 inch layer of white chocolate in ceramic dish or heavy plastic container. Put in microwave and cover lightly (not tight saran or a cover that snaps shut). At medium , heat for 2 minutes. Stir with rubber spatula..Repeat as needed til all chocolate is melted.. Should be smooth, shiny and loose. In a small ramekin,lightly covered, microwave heavy cream on medium high power for 1 minute (should be hot to the touch.) Remove and add matcha, stirring with fork til smooth. Add half of the cream to the chocolate,quickly stir, add rest of cream and stir til combined. Mixture will be weird/thick/ not shiny,( but it doesn't matter because it is just a filling.).", "Freeze filling for 1/2 hour. Scoop out in 1 teaspoon portions; quickly roll in your palms to a ball shape (perfection not necessary.) If too soft ,
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freeze til mixture hardens; then use teaspoon measure to form into balls. Keep frozen."]
