I used my mom's shortbread cookie recipe. I was originally going to do the traditional arched type cookie but after the first batch came out I decided to use my cookie press.
I actually did a test and placed the dough into a cookie press while the first batch was cooking. (At first I didn't care for the cookie/ frosting press when my mom or maybe it was my sister gave it to me. I thought it was just another kitchen gadget that would take up space. Yes, one of those things. The tips I use with a plastic bag when making cream puffs. I also take it out every so often and enjoy the results of not having to use a cookie cutter.)
My first batch of white chocolate burned in the microwave. I was busy filling another cookie sheet with cookies and did not stir it. As to not waste it I am going to crispy up the burned white chocolate and see if I can make some caramelize candy.
To ensure I did not burn more chocolate. I did the chocolate with a double boiler method that way I would have to pay attention to it. I used about a cup of chips and a teaspoon of Matcha. The chocolate was so thick I added a bit of butter to help it thin out. I think I should have gone with a bit of milk instead.
I ended up having to spread the chocolate onto the cookie.
Seriously what a mess! I gave up after a while since the chocolate was sticking to the spoon, butter knife, spatula... more than the cookie. I really tried all of these utensils.
The cookie started to crumble as the chocolate started to cool. I did not want to place the chocolate back in the double boiler. So I just matched up the cookies and did a thin spread of chocolate on the bottoms and stuck them together. I did not put too much chocolate in between because I was afraid of them being too sweet. Now I wished I had added a thicker layer since the cookies are on the thick side more chocolate would have added a stronger Matcha flavor. More Matcha in to the white chocolate would not have hurt either.
Ah well, I will try again when these are all gone.
