Matcha Tiramisu with 50/50

Matcha Checkerboard Cookies

Fun, patterned shortbread.

Ingredients

Vanilla Dough:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) powdered sugar
• 1 tsp vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1/4 tsp salt

Matcha Dough:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) powdered sugar
• 1 tsp vanilla extract
• 2 1/4 cups (270g) all-purpose flour
• 2 tsp matcha powder (ceremonial grade)
• 1/4 tsp salt

Instructions

1. Make the doughs: Cream butter and powdered sugar until light and fluffy. Add vanilla. Mix in flour and salt until a soft dough forms. For matcha dough, sift in matcha powder with the flour. Divide each dough in half. Shape each into a rectangle, wrap, and chill for 1 hour.
2. Shape checkerboard: Roll each dough half into equal rectangles. Stack vanilla and matcha rectangles, press gently. Trim edges, then cut into strips. Assemble strips into a checkerboard (2x2 pattern). Wrap and chill 30 minutes.
3. Slice & bake: Preheat oven to 325°F (160°C). Slice into 1/4-inch (6mm) cookies. Place on a baking sheet lined with parchment. Bake for 14–16 minutes, until edges are lightly golden.
4. Cool & enjoy: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Makes: 24–28 cookies

Dr. Kesha's Tip: Chill the dough well for clean, sharp checkerboard patterns!