Makes 9 cookie shots & 1 quart of milk. Original Post here at Thirstyfortea
Ingredients:
{Matcha Shortbread Shots}
- 1 cup unsalted butter (2 sticks), at room temperature
- 1/2 cup sugar
- 2 1/4 cup all-purpose flour
- 1 Tbsp culinary matcha, sifted
- 1/2 tsp salt
- nonstick spray, to grease pan
- extra matcha, for rims and sprinkling
- {Pumpkin Milk}
- 2 cups almond milk
- 1 cup pumpkin ice cream, melted
- 1 1/4 cup pumpkin purée
Equipment:
- thin rolling pin, dough tamper, or mini vodka bottle
- foil
- mixing bowl
- stand mixer with paddle attachment
- large popover mold
- 1/4 cup measure
- cooling rack
- large pitcher
Directions:
1. Make the foil center molds by wrapping long pieces of foil around a thin rolling pin. To prep them as molds, give the cylinder-like molds a light spray of non-stick spray around their outsides.
2. In a mixing bowl, mix together the flour, matcha, and salt. Set aside.
3. In the stand mixer, cream the butter and sugar together for a few minutes until light and fluffy. Gradually add the dry ingredients, scraping down the sides of the bowl occasionally. Mix everything until just homogenous.
4. Measuring out 1/4 cup portions of the cookie dough, use your fingers to push the cookie dough tightly into the bottom and sides of molds to about a 1/4″ thickness. Use the rolling pin, dough tamper, or mini vodka bottle to help even out the dough on all sides. Be patient and meticulous when filling the dough–it’s important to avoid creating air pockets.
5. Preheat the oven to 350 degrees F. Meanwhile, allow the shaped dough cups to chill in the fridge. When the oven comes up to temperature, bake for 18-20 minutes until very lightly browned and hardened.
6. Upon taking them out of the oven, carefully remove the foil center molds, then use the end of the rolling pin/tamper/mini vodka bottle to compact any risen dough back down into the base of the pan. Bake for an additional few minutes to continue to harden. Remove the pan from oven, then set the mold on a cooling rack to cool. Let the cookies sit in the popover mold until cool enough to handle, then ease them out from the molds and onto a cooling rack to cool completely.
7. Make the Pumpkin Milk by thoroughly mixing the milk, melted ice cream, and pumpkin purée in a large pitcher. Pour the prepared Pumpkin Milk (or your drink of choice) into the shortbread shots, then garnish with extra matcha to finish.
