Adapted from Martha's Basic Sugar Cookies Recipe:
Green Tea Cookies
2 cups all-purpose flour, plus more for rolling
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) margerine
1 cup sugar
1 tsp vanilla extract
2 tsp matcha powder
1. In large bowl, whisk flour, baking powder, matcha powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. If the dough looks a little dry (because of the matcha powder), add a tsp of milk at a time until the dough starts to combine. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
2. Preheat oven to 325°. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.
I'd have to say that they turned out pretty good. These were first batch of cookies I've ever made that didn't stick around for more than a day!