Green tea cookies

Ingredients:

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 2 tablespoons matcha (Japanese green tea)
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 165 g unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1/4 tsp almond extract
• Coarse sugar, for sprinkling

Preparation:

1. In a medium bowl, combine the flour, matcha, baking powder, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until fully incorporated. Reduce mixer speed to low and beat in the flour mixture until fully incorporated.
2. Place the dough on a large sheet of plastic wrap and shape it into a disk. Wrap it in plastic wrap and refrigerate until firm, about 1 hour.
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
4. On a lightly floured work surface, roll out the dough to a thickness of 0.5 cm. Cut out circles using a 4-5 cm cookie cutter. Gather the scraps, re-roll, and cut out more cookies. Place the dough circles on the prepared baking sheets, spacing them about 4 cm apart. Sprinkle generously with coarse sugar. Refrigerate until the dough hardens, about 15 minutes.
5. Bake, rotating the baking sheets halfway through, until the cookies are firm but not browned, 17-20 minutes. Let the cookies cool completely on the baking sheets.