We’re absolutely in LOVE with these MATCHA SHORTBREAD COOKIES, and we know you will be too! 
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Follow this recipe to make one!
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🍴⁠ RECIPE 🍴⁠
Ingredients⁠
1 cup of unsalted butter (2 sticks), room temperature⁠
2/3 cup of granulated cane sugar, plus more for⁠ coating⁠
1/4 tsp of vanilla extract⁠
1 tbsp of Tea Leaf® Matcha Green Tea Powder⁠
3/4 tsp of sea salt⁠
1 egg yolk⁠
2 cups of unbleached all-purpose flour, spooned and leveled⁠
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For the glaze:⁠
1 cup of powdered sugar⁠
1-2 tablespoons of milk⁠
1/4 tsp of vanilla extract⁠
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Instructions:
1. Beat together the butter, sugar, vanilla, matcha and salt until very light and creamy (about 4-6 minutes). Add the egg yolk and continue beating until fully incorporated. Slowly add the flour and mix until just combined and the mixture is starting to come together into a dough.⁠

 
2. Dump the dough out onto a piece of parchment and divide in half. Form each half into a round log approximately 2 inches in diameter. Wrap each log in parchment and refrigerate until firm — about 1⁠ 1/2 hours.⁠

 
3. When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Remove the logs from the fridge and let sit⁠ at room temperature for about 5 minutes. Slice the logs into 1/4 inch thick rounds. Arrange the slices 1⁠ inch apart on the baking sheets. Bake until lightly golden brown around the edges, about 15-20 minutes. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.⁠

  
4. While the cookies cool, make the glaze by sifting the powdered sugar into a bowl, adding the vanilla⁠ and 1 tbsp of milk to start and whisking until smooth. Adjust the consistency as needed by adding more sugar to thicken or milk to thin. Once the cookies have completely cooled, dip each cookie in the glaze. Sprinkle with decorating sugar or any toppings you choose.