Directions:
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Sift together flour and matcha in a large bowl and set aside.
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In a separate bowl, beat the butter with a pinch of salt until it is creamy and smooth.
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Add the confectioners’ sugar to butter and continue to beat until it is a bit fluffy.
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Add the egg yolks to the butter mixture and keep beating.
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Slowly add the flour mixture while mixing and blend until smooth.
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Form the dough into a ball and divide in half. Create two dough logs that are about 4cm in diameter.
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Wrap the logs in plastic wrap and refrigerate for several hours (until firm and you can cut slices without squishing the log).
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When ready to bake, preheat the oven to 350° F and line your baking sheet with parchment paper.
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Slice the dough into 7-8mm thick rounds, place them on the baking sheet with a couple centimeters of space between each. The cookies will not spread.
- Bake for about 15 minutes, until the cookies just start to get golden edges. Cool on the baking sheet for at least 5 minutes before transferring to cooling rack, or tasting one.
