Matcha Shortbread

• Preheat oven to 325℉. Line a 9x9" square baking pan with parchment paper, leaving some overhang on two sides (this makes the bars easier to pull out of the pan when they're baked).
• In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), cream together the softened butter and granulated sugar. Once it's light and fluffy, add vanilla and matcha powder and mix until combined.
  3/4 c butter,, 1/4 c granulated sugar, 1 tsp vanilla extract, 1 T matcha green tea powder
• Add flour and salt and mix until combined. You shouldn't have any unmixed flour, but the dough will still be in large crumbles (see photo).
  1 1/2 c all-purpose flour, pinch salt
  
• Pour crumbles into your prepared pan, and press firmly into the pan, ensuring the dough reaches to all four sides and corners of the pan. Poke holes into the dough with a fork, then bake for 20 minutes. Remove them from the oven and allow them to cool for a few minutes.
  
• Turn oven up to 350℉.

  Chop your pistachios if you haven't yet, and whisk together the sweetened condensed milk and 1T of matcha powder until all matcha is incorporated.
  1 14oz can sweetened condensed milk, 1 T matcha green tea powder
• Add the toppings to your bars in this order: all of the coconut, half of the white chocolate chips, half the pistachios, remaining white chocolate chips, and remaining pistachios.

  Pour the matcha-sweetened condensed milk mixture evenly over the top of the bars.
  3/4 c shredded coconut, 1 3/4 c white chocolate chips, 1 1/4 c shelled, roasted, & salted pistachios,
  
• Bake for 20-25 minutes, or until bubbly and top and edges are starting to brown. Let cool completely. Run a knife around the edge of the pan to loosen the bars if they've stuck. Then, pull them out of the pan using the parchment paper, cut into 16 bars, and enjoy!