Matcha Cookies with Almond

Steps

1. Sift together the all-purpose flour, matcha powder, and salt.

2. Using an electric mixer on medium speed, cream the butter and powdered sugar until fluffy.

3. Lower the mixer speed and add the sifted ingredients, 1 tablespoon at a time, until a dough forms. Add the sliced almonds in 3 batches, and stop the mixer immediately once everything is combined.

4. Remove the dough and place it on a piece of plastic wrap about 22 inches (56 cm) long. Roll the dough into a log about 1 1/2 inches (3.5 cm) thick. Wrap the log in the plastic wrap and freeze for 30 minutes.

5. Preheat the oven to 325°F (162°C) and line two baking sheets with parchment paper. Remove the dough from the freezer and use a sharp knife to cut it into slices about 1/4 inch (5 mm) thick. Arrange the cookie dough on the baking sheets, spacing them 2 inches (5 cm) apart.

6. Bake the cookies for 14–16 minutes on the middle rack. Remove them from the oven and transfer to a wire rack to cool completely before storing in airtight containers.