Author: Marvellina
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  • 3/4 cup all-purpose flour + a bit for dusting
  • 1 Tbsp of high-quality matcha green tea powder I used maeda-en brand from Japan
  • 1/4 tsp salt
  • 1/2 cup of unsalted butter 1 stick, softened and cut into small cubes
  • 1/2 cup confectioner's sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup of granulated sugar
  • 1/4 cups of granulated sugar + 1 Tbsp mixture of white and black sesame seeds for sprinkling optional


  • Mix the flour, matcha powder, and salt in a mixing bowl. Cream the softened butter, confectioner's sugar, and vanilla extract until the butter is creamy. Very gradually add in the flour mixture while still beating with mixer. They will still appear dry and won't come together. Stop the mixer and continue with your clean hand. The dough will come together, trust me! Lightly dust a work surface with a bit of flour and roll the dough into a 2-inch cylinder. Wrap the dough with plastic wrap and chill in the refrigerator for at least 1 hour
  • Preheat your oven to 375 F and prepare a baking sheet lined with parchment paper. When the dough is ready, slice them into 1/3-inch and dip one side of the cookie into the granulated sugar and the other side onto sugar and sesame seeds mixture. Place on the baking sheet at about 1 1/2-inch apart. Pop them back into the refrigerator and let them chill for another 20 minutes. This will help your short breads to maintain their shapes. Bake them for about 8-10 minutes (8 minutes for my case) or until the edges are firm and just started to brown. They may still appear soft. Leave them on the baking sheet for one minute and then transfer to wire rack and let them cool down completely. Store in an air-tight container for up to 4-weeks