1 cupflour, all-purposesifted 0.5 cupbutterroom temperature 0.25 cuppowdered sugar 1 tbspmatcha powder, culinary grade 0.25 tspsalt

1. Sift the flour, powdered tea and salt into a bowl.
2. In a mixer bowl, beat butter and powdered sugar until fluffy.
3. Add flour mixture to mixer bowl and mix slowly until dough just comes together.
4. Pull dough together carefully in a log, approximately 2 inches in diameter.
5. Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
6. Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
7. Ideally let dough sit in fridge overnight.
8. Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
9. Remove cookies immediately from the cookie sheet and cool on a wire rack.
10. Store in an airtight container or wrap well and freeze.
11. The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.

Notes:
• Makes 25-30 small cookies
• Make sure to sift flour before measuring otherwise may end up with too much flour and dough will be too crumbly
• If dough is too crumbly, can add a little bit of room temperature butter at a time until right consistency. Should look somewhat crumbly/chunky but be able to be formed well when you squeeze with hand and not fall apart - see pic on vee's phone April 7, 2020