Tearoom Cookies

Ingredients

• 2 cups all-purpose flour
• 2.5 tablespoons matcha powder
• ¼ teaspoon kosher salt
• 1 cup unsalted butter, softened
• ¾ cup confectioners' sugar
• 1 large egg yolk
• ¼ cup chopped pistachios (optional)

Instructions

1. Set a fine-mesh strainer over a large bowl and sift the flour, matcha powder, and salt into it.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft. Scrape down the sides of the bowl. Add the confectioners' sugar and beat on medium speed until fluffy and pale yellow, 1 to 2 minutes. Add the egg yolk and beat until incorporated. Reduce the speed to low, add in the flour mixture, and beat until just incorporated, making sure to scrape down the sides if needed. Turn the dough out onto a countertop lined with plastic wrap and shape it into a neat log 1 to 1½ inches in diameter and 12 inches long. Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to 1 week, until well chilled.
3. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
4. Unwrap the dough and slice it into ⅓-inch-thick rounds. Arrange the cookie dough on the prepared baking sheets, leaving at least 1 inch of space between the cookies. Sprinkle the chopped pistachios on each cookie. Bake, one tray at a time (keep the other tray chilled in the refrigerator), for 11 to 13 minutes, until the cookies are set and the edges are slightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.