Matcha Tiramisu with 50/50

Matcha Thumbprint Cookies

Filled with chocolate or jam.

Ingredients

Cookies:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) powdered sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 1/2 cups (300g) all-purpose flour
• 2 tbsp matcha powder (ceremonial grade)
• 1/4 tsp salt

Filling (choose one):

• 1/2 cup (120g) chocolate ganache or melted chocolate (chilled slightly)
• 1/2 cup (120g) jam (raspberry, strawberry, or apricot work great!)

Instructions

1. Make the dough: Cream butter, granulated sugar, and powdered sugar until light and fluffy. Add egg yolk and vanilla; mix well. Whisk together flour, matcha powder, and salt. Gradually add to wet ingredients and mix until just combined. Chill dough for 30 minutes.
2. Shape & bake: Preheat oven to 325°F (160°C). Roll dough into 1-inch (2.5cm) balls and place on a parchment-lined baking sheet. Use your thumb or the back of a spoon to press an indentation in the center of each cookie. Bake for 12–14 minutes, until edges are set and bottoms are lightly golden. Let cool on the baking sheet.
3. Add the filling: Fill each cooled cookie with chocolate ganache or jam.
4. Set & enjoy: Let the filling set slightly before serving. Store in an airtight container.

Makes: 20–24 cookies

Dr. Kesha's Tip: Chill the dough for best texture and easy shaping. Fillings taste even better the next day!