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Credit: Philip Friedman; Styling: Michelle Gatton

Recipe Summary

hands-on:
30 mins
total:
5 hrs
Yield:
Makes 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line three baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, and matcha. In a large bowl, beat the butter, granulated sugar, and honey with an electric mixer on medium speed until fluffy, 2 to 3 minutes. Reduce the speed to low, and gradually add the flour mixture, stirring until the flour is incorporated.

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  • Divide the dough in half; place each half on a sheet of parchment paper and form into a 2-inch diameter log. Wrap the logs tightly and chill until firm, 3 to 4 hours.

  • Heat oven to 325°F. Slice the dough into 1/2-inch thick slices and space 1-inch apart on the prepared baking sheets.

  • Bake, rotating the baking sheets halfway through, until cookies are firm, about 12 minutes. Transfer to a wire rack to cool completely, then dust with powdered sugar.

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