140g/1/2 cup plus 2 tablespoons unsalted butter, at room temperature
3 egg yolks
1¾ cups all-purpose flour
zest from ½ lemon
Pinch salt
Instructions
In a medium bowl, mix together the sugar and matcha.
Add the butter to the sugar mixture. Using a hand mixer, stand mixer, or your arm and a spoon beat in the butter until all smooth and very green.
Add the egg yolks to the butter-sugar mixture. Mix until smooth.
In a different medium bowl, mix together the flour, salt and lemon zest.
Slowly add the flour to the butter-sugar mixture. Mix the flour in bit by bit until you have a smooth dough. You may need to get in their with your hands or a spoon so you can get any dry bits incorporated into the sticky dough.
Gather the dough into a ball, wrap in plastic wrap and put in the fridge for 1 hour or up to overnight.
When you're ready to bake preheat the oven to 350°F/180°C.
Lightly flour your work surface. Then roll out the dough until it is about ¼" thick. Use your favorite cookie cutters to make the shape.
Put the shapes about ½-1" apart. Bake in the oven until just lightly brown on the edges, about 10-15 minutes.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/05/02/green-tea-and-lemon-shortbread-cookies/