by Sarah Steimer
For the matcha shortbreads:
- 3/4 cup powdered sugar
- 1 1/2 teaspoons matcha
- 10 tablespoons unsalted butter, at room temperature
- 1 3/4 cups flour
- 3 egg yolks
- 1/2 cup granulated sugar
Whisk or sift together the powdered sugar and matcha in a large bowl. Add the butter and combine with an electric mixer or in the bowl of a stand mixer. Stir in the flour until just combined. Add the egg yolks and beat until the dough comes together.
Shape the dough into about a 1-inch thick disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Roll the dough out to a little less than a 1/4-inch thickness. Cut out your desired shapes with cookie cutter. Place the cut-outs on a parchment-lined cookie sheet and sprinkle each cookie with just a pinch of granulated sugar.
Bake at 350 degrees for about 10-12 minutes. Let cool.
For the Baileys chocolate ganache
- 5.5 ounces semi-sweet baking chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 1/4 cup Baileys Irish Cream (or more — I definitely used more)
Place the chocolate in a heat-proof bowl.
Slowly bring the whipping cream to a boil in a small saucepan over medium-low heat. Pour the hot whipping cream over the chocolate and let sit for 5 minutes so the chocolate can melt. Whisk the chocolate and whipping cream mixture together until smooth.
Whisk in the Baileys, adjusting to taste. Refrigerate the ganache until it reaches a thicker consistency. About 20-30 minutes.
Snip off the very tip of one corner of a sandwich baggie and fill with the ganache. Ice one side of a cookie and top with another cookie, pressing very slightly. Continue until all cookies are used.
Store the cookies in an air-tight container in the refrigerator.
Makes about 20-24 sandwich cookies.