I had these while in Japan and loved them. Dunk them in coffee and they are perfect for an afternoon snack. Yields 20 cookies.

INGREDIENTS

1 cup all-purpose flour (sub almond flour)
½ cup powdered sugar (sub date sugar)
1½ Tbsp of matcha powder
1 stick unsalted butter (sub ghee or vegan butter)
⅛ tsp salt       
½ cup organic sugar 

(sub coconut sugar)

PROCESS

Pre-heat the oven to 325º. Sift together the flour, salt, and matcha powder and put aside. Using an electric mixer, cream together the powdered sugar and the butter. Very slowly, with the mixer on low, incorporate the matcha and flour mixture into the butter mixture.

Once both are fully blended together, remove the dough and form it into a log 10–12 inches long and place on parchment paper. Sprinkle organic sugar over the log and roll to coat exterior with sugar pressing down so it sticks evenly. Wrap the log in plastic wrap and then place in the fridge for 30 minutes.

Line a  baking sheet with parchment paper. Slice the dough into 20 cookies and line them up on the baking sheet, evenly spread out. Bake for 15 minutes or until the cookies just start to brown. 

Once cookies are removed from oven sprinkle with more sugar while hot. Enjoy!

Recipe adapted from EpicMatcha