INGREDIENTS

• • 1 cup salted butter, room temperature⠀
• • ¾ cup white sugar
• • 2 tsp Aiya’s Culinary Grade Matcha
• • 2 Tbsp hot water⠀
• • 1 tsp pure vanilla extract
• • 2 cups all purpose flour⠀
• • ¼ tsp fine salt
• • Dark chocolate, melted⠀
• • Crushed candy cane, for sprinkling⠀

DIRECTIONS

• 1. In the bowl of a stand mixer with the paddle attachment beat butter & sugar until just combined.⠀
• 2. In a separate small bowl whisk together Matcha powder & hot water until Matcha is fully dissolved. ⠀
• 3. Add Matcha to mixing bowl followed by vanilla. Mix until combined.
• 4. Sift in flour & salt, beat until dough comes together. Roll out on floured surface & shape into a disk. Wrap in plastic & refrigerate for one hour.⠀
• 5. Once dough has chilled, roll out on a floured surface to a ½ inch thickness. Use desired cookie cutters to create cookie shape.⠀
• 6. Bake at 350°F for 15 minutes, or until the edges just begin to brown. Let cool to room temperature.⠀
• 7. Once cool enough to handle, drip in chocolate & sprinkle with crushed candy cane.