Matcha Cut-Out Cookies

• This recipe makes quite a bit of cookies, you can halve the recipe and for the egg, just beat it loose and measure out 25 grams (basically half of the egg) and keep the rest for other use (egg wash or add it into your morning scrambled eggs, etc)

For the cookie dough:

• Combine flour, matcha powder, salt, and baking soda in a bowl and set aside
• Place shortening, butter, sugar, and cream cheese in a mixing bowl. If using standmixer use a paddle attachment. Beat the mixture until they are smooth and creamy. You can do this manually with a sturdy spatula but I found that the cream cheese won't distribute evenly
  
• Add the egg and vanilla and continue to beat until combined.
  
• Add the flour mixture and put on the lowest speed and beat until just combined. Don't overmix. Scrape the side of the bowl if necessary to make sure everything is combined
  

Chill the dough:

• Pat the dough into about 1/2 inch thick, wrap tightly with a plastic wrap and chill in the fridge for at least 1 hour or up to 3 days in the fridge
  
• The chilling makes the dough easier to work with during shaping

When ready to bake:

• Preheat the oven to 350 F (180 C) for conventional oven. For a convection oven, lower the temperature by 20 F /15 C. Position the oven rack at the center of the oven
• Line 2 baking pan with parchment paper
• I've learned that it is best to roll the dough out in between two pieces of parchment paper instead of a lightly flour your work surface. If you keep adding flour, the cookies will turn dry and tough. So, if you choose to roll on a work surface, try not to use too much flour.
  
• Roll the dough out into 1/4-inch thickness (this thickness gives sturdy cookies). I like to dip my cookie cutter in a flour and then press the cookie cutter into the dough. Cut as close as possible. Use an offset spatula and slide it under the cut out dough to help you lift it up
• Place the cut-out cookie dough onto the prepared baking sheet, about 1 inch apart, they don't spread much.
  
• Gather the scraped dough and simply push and press the scrapes together and roll it out again into 1/4-inch thickness and repeat the process. This dough is a dream to work with nevertheless. It remains soft and can endure many rerollings before it turns tough. Still, I try not to knead the dough too much unless I have to.

Bake:

• I recommend baking one tray at a time to get a good result. Bake for 10-12 minutes (depending on the size of the cookies). The edge should be just very lightly golden brown. It may appear soft but it will firm up as it cools down. So, don't overbake them

Cool down:

• Let the cookies cool down on the pan for 5 minutes, then transfer to a cooling rack to cool down completely before applying the glaze
• The cookies can be stored unglazed for 3-4 days in an air-tight container or about 1 month in the freezer. Glazed cookies don't freeze well. Simply thaw at room temperature before applying the glaze

Apply the glaze:

• I suggest only glaze the amount of cookies you know you can consume in about 3 days time.
• The light corn syrup helps to add shine to the glaze. You can see the difference on the one that I didn't use corn syrup, will appear dull and matte after the glaze is dry
• Combine all ingredients for the glaze in a bowl. This glaze needs to be use immediately as it sets pretty quickly. The consistency should be thick like a honey. It shouldn't be too thick or too runny
• You can dip the cookie into the glaze and let the excess drip back into the bowl or just use a small offset spatula to spread icing on top. It may not appear smooth because of the brush, but it will smooth out on its own. I the glaze gets too stiff while you are working on it, you can add a drop or two of water to help thin it out a bit
  
• If you want to add any sprinkles or toppings, do it while the glaze is still wet because it sets pretty quickly

How to store:

• Let the glazed cookies to dry on a cooling rack to avoid smudging, this may take 30 minutes to 1 hour or so
  
• Then store them in an air-tight container. I stack them with a piece of parchment paper in between each layer to avoid smudging. You will find that the cookies actually taste better, much softer the next day