INGREDIENTS

• • 6 Tbsp unsalted butter, softened
• • 2 oz full-fat cream cheese
• • ½ cup confectioner’s sugar
• • ½ tsp vanilla extract
• • ½ tsp almond extract
• • 1¼ cups (spoon and level) all-purpose flour (gluten-free or regular)
• • 2 tsp Aiya Culinary Grade Matcha
• • ½ tsp salt
• • Extra confectioner’s sugar, for rolling

DIRECTIONS

• 1. Preheat oven to 400°F and line a cookie sheet with parchment or a silicone baking mat.
• 2. In a medium mixing bowl, combine the butter, cream cheese, and confectioner’s sugar. Beat together with an electric mixer until light and fluffy, scraping down the bowl and beaters as needed.
• 3. Next, beat in the vanilla and almond extract. Finally, add the flour and Matcha powder; beat in on lowest speed just until incorporated, being careful not to overmix.
• 4. Divide the dough into 12-14 equal portions (about 1½ oz each) and roll into balls. Transfer to prepared cookie sheet, leaving at least an inch of space between each ball of dough.
• 5. Bake in preheated oven for 8-9 minutes, until tops of cookies no longer look wet. Cool briefly on baking sheet, and then transfer to a wire rack to finish cooling. Roll in confectioner’s sugar before serving.