Matcha Christmas tree cookies

Cookie Ingredients

• 141g powdered sugar
• 9g matcha powder
• 254g unsalted butter, room temp
• 1 large egg yolk
• 1 tsp table salt (less if Mortons)
• citrus zest (lemon, clementine, orange), or 1/4 tsp lemon extract
• 330g AP flour

Icing Ingredients

• 188g powdered sugar
• 30-40g milk / juice of zested citrus
• extra zest

Recipe

1. In a stand mixer, sift the powdered sugar and matcha together.

2. Add the butter, yolk, salt, and citrus zest and beat on low until smooth, 2-3 minutes.

3. Add the flour and continue to mix on low until the dough comes together and no dry streaks remain, 1-2 minutes. Use your hands if necessary.

4. Either divide and roll out to 1/4” thin and refrigerate, or form into a rectangular slab to refrigerate and roll out once cooled. 1-2 hours minimum.

5. Remove from fridge and let soften until soft enough to cut. Dust your work surface with flour and the cookie cutter. Preheat oven to 325F.

6. Cut the cookies and transfer to parchment-lined baking sheet. It can be helpful to use an offset spatula. Reroll any scraps to get as many cookies as possible.

7. Bake the cookies for 12-14 minutes, until slightly puffed and just beginning to take on color along the bottom edge. Let cool completely on the baking sheet.

8. To make the icing, sift the powdered sugar into a bowl. Add the liquids and zest until you get the consistency you like.

9. Once the cookies are cooled, dip face down into icing. Top with any other decorations or sprinkles while wet. Let the icing set for at least 30 minutes.