INGREDIENTS

• Matcha Shortbread Cookies
• • 1 cup all-purpose flour
• • 1 Tbsp Aiya Culinary Grade Matcha
• • ⅛ tsp baking powder
• • ¼ tsp salt
• • 1 stick unsalted butter, softened and at room temperature
• • ¼ cup powdered sugar, sifted to remove lumps or impurities
• Cheesecake Cream
• • 4 oz cream cheese, room temperature and soft
• • 2 Tbsp coconut cream or heavy cream
• • ½ cup powdered sugar, sifted
• • ¼ tsp nutmeg
• • ¼ tsp cinnamon
• Roasted Fruit
• • 2 – 3 whole stone fruit (peaches, plums, nectarines!)
• • 2 Tbsp raw sugar
• • 1 tsp melted coconut oil
• • 1 tiny pinch of salt

DIRECTIONS

• Matcha Shortbread Cookies
• 1. To begin the cookies, sift together the flour, Matcha, baking powder, and salt. Set aside.
• 2. In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with a hand-held mixer), cream the butter and powdered sugar on high speed until fluffy, about 3 minutes. Stop the mixer and scrape down the bowl with a rubber spatula.
• 3. Turn the speed to low and mix in half of the dry mix, letting it become fully incorporated before mixing in the other half, scraping down the bowl as needed.
• 4. The dough will most likely be sticky and kind of loose, but do your best to form it into a compounded log about 6″ long and 2″ thick (basically you want it to look like one of those store-bought cookie dough tubes) and wrap tightly in plastic wrap*. Refrigerate for at least one hour but up to overnight. *If you’re doing this all at once, now is a good time to jump to steps 8 and 9 while the dough chills*
• 5. Line a baking sheet with parchment paper. Using a super sharp knife, carefully cut the cookie dough log into ¼” thick cross-sections (the cookies!).
• 6. Gently place the cookies onto the baking sheet and pop back in the fridge for 15 more minutes. Now is a good time to go ahead and preheat the oven to 350°F.
• 7. After the cookies have finished their second chill, bake for 10 – 12 minutes, at which point they should be slightly puffy and golden-brownish around the edges. Let cool completely before using in the cookie cups.
• Cheesecake Cream
• 1. After the cookies have finished their second chill, bake for 10 – 12 minutes, at which point they should be slightly puffy and golden-brownish around the edges. Let cool completely before using in the cookie cups.
• 2. To make the cheesecake cream, add all ingredients (reserving 1 Tbsp of coconut cream or heavy cream – you may not need it) to the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl with a hand-held mixer), and beat for 4 to 5 minutes until smooth and fluffy. If the cream is too thick, add the remaining coconut cream or heavy cream and beat for another 30 seconds.
• 3. Transfer to an airtight container and store in the fridge until you’re ready to assemble the final dessert.
• Roasted Fruit
• 1. To make the roasted fruit, turn your oven broiler to high and line a baking sheet with a lip (to prevent liquid running off the edge) with parchment paper. Slice the stone fruit into uniform-sized slices. Toss the sliced fruit in a mixing bowl with the oil and half of the raw sugar. Layer onto the prepared baking sheet, sprinkle with remaining sugar, and broil for 10 minutes. Remove from oven and let cool before using.
• Assemble
• 1. To assemble the cups, crush up ⅓ of the cookies and evenly distribute between the three 12 oz jars (or more, if you’re using smaller jars). Add a heap of the cheesecake cream followed by a few pieces of roasted fruit. Repeat until you’ve used all of your components. I like to finish these guys with a little cheesecake cream and a sprinkle of the crumbled cookies for garnish.