2 cups all-purpose flour

 

2 tablespoons powdered green tea (matcha)

 

1/2 teaspoon salt

 

2 sticks unsalted butter at room temp

 

1/2 cup powdered sugar 

 

Sift the flour, the tea, and the salt into a bowl. In another bowl, beat the butter until fluffy (I did this in my Kitchen Aid mixer), about 3-5 minutes. Add the sugar and continue beating until the mixture is light and fluffy, another 2 minutes or so. Add the flour mixture and mix on low until the dough just comes together (in other words, don't over beat). 

 

2. Place the dough onto a Silpat or piece of parchment paper. Sprinkle with flour and roll until it's 1/4" thick. Chill until firm, about 30 minutes (I rolled my dough out on a Silpat then slid the Silpat onto a cookie sheet before placing in the fridge). 

 

3. Preheat the oven to 325F. Line two baking sheets with parchment or Silpats. Cut the dough into various shapes--Martha used leaf cutters, and I used stars--and transfer to the baking sheets. Gather the leftover dough and reroll (and rechill if necessary) and cut. Bake each sheet about 15-20 minutes or until the cookies are firm and just starting to color. Rotate each sheet halfway through for more even baking. Remove cookies to a cooling rack and allow to cool completely. Cookies will keep in an airtight container for 3-4 weeks.