Very matcha-y, crispy cookies with just the right amount of sweetness. Work lightly so you don't overwork the dough.
- 4 oz butter
- 1 oz (1/4 cup) powdered sugar
- 1.75 oz (1/4 c) superfine sugar
- 1/2 tsp vanilla
- 1/16 tsp salt
- 5 oz ap bleached flour
- 1 tbsp matcha powder
Cream sugars and butter. Add vanilla, matcha and salt and mix. Add flour. Mix til just blended. Roll into a log (9") and dust liberally in flour on cling wrap. Rest for 1 hour, maximum 3 days.
Slice into 1/4" pieces. Bake 400 for 3 minutes then lower to 350 for 9 minutes. Rotate halfway through. Do not overcook, do not let brown excessively.