- 2 1/4 cups all-purpose flour
- a pinch of salt
- 1 cup unsalted butter cut into small pieces
- 2 1/2 tbsp high quality matcha green tea powder
- 1/2 cup granulated sugar
Whisk flour and salt together in a small bowl. In a separate bowl, beat butter, matcha powder and sugar until light and fluffy.
Add about half of the flour, then mix on low speed. Gradually add remaining flour, mixing just until blended. The mixture should look crumbly; but if you squeeze it between your fingers, it will come together. Gather the dough into a large ball.
Roll out dough to 1/2-inch thickness between two pieces of parchment paper. Peel off top parchment paper.
- Cut out as many cookies as possible using cookie cutter and place on cookie sheets 1-inch apart. Re-roll remaining dough and repeat until all of the dough is used up.
Preheat oven to 325°F. Bake for about 15-17 minutes or until the cookies are dry and firm to the touch. The edges might just start turning brown.
Recipe slightly adapted from DeDe Wilson’s recipe found on Project Foodie