Makes 2 dozen
1 cup all purpose flour
1/4 cup sugar
1/4 cup powdered (confectioners') sugar
1 tablespoon green tea (matcha) powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter, chopped into small cubes
1/2 to 1 cup extra sugar for coating
1/4 cup sugar
1/4 cup powdered (confectioners') sugar
1 tablespoon green tea (matcha) powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter, chopped into small cubes
1/2 to 1 cup extra sugar for coating
Preheat oven to 375 F. Mix all the dry ingredients together in a food processor. Add vanilla, water, and butter. Pulse together until a dough forms. Roll the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and shape the log until it is smooth (round or squarish, whichever your preference.) Chill for at least 30 minutes if you're planning on baking immediately, or freeze the dough until you're ready to bake.
When chilled, slice the log into 1/3 inch thick pieces. Sprinkle the top of each cookie with sugar, or dip each cookie in a bowl of sugar to coat all around. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
The dough will keep in freezer for a few months, so you can slice off just a few cookies to bake at a time.
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