INGREDIENTS

• Cookies
• • 2 tsp Aiya Culinary Grade Matcha
• • 2 Tbsp hot water
• • ½ cup unsalted butter, room temperature
• • ½ cup powdered sugar
• • 1 large egg yolk
• • 1 tsp vanilla extract
• • 1¼ cups all purpose flour
• • ¼ tsp fine salt
• Frosting
• • 1 cup unsalted butter, room temperature
• • 3 to 4 cups powdered sugar, or to taste
• • 1 tsp vanilla extract
• • Red food colouring
• • Crushed candy cane, to garnish

DIRECTIONS

• Cookies
• 1. In a large mixing bowl whisk together the Matcha & hot water until the Matcha is fully dissolved. Add the butter & sugar. Creamy together until fluffy. Add the egg & vanilla. Mix until combined. Sift in the flour & salt. Beat until dough comes together. Wrap in plastic wrap & refrigerate until chilled, about 2 hours.
• 2. Preheat the oven to 350°F degrees. Line a baking sheet with parchment paper. On a lightly floured surface roll out dough to ¼ inch thickness & slice into 24 small rounds (depending on size of cookie cutter). Bake until the edges are golden, about 8 to 10 minutes. Let cool completely before frosting.
• Frosting
• 1. In a large mixing bowl cream together the butter & sugar until fluffy, about 5 minutes. Add the vanilla & salt. Beat until combined. Add half the frosting to one side of a piping bag fitted with a star tip attachment.
• 2. Add food colouring to the remaining frosting until desired colour is reached. Transfer remaining frosting to the other side of the piping bag.
• 3. On the bottom of 12 cookies pipe a swirl of frosting. Top with remaining cookies & press to flatten. Sprinkle the edges with crushed candy cane. Enjoy!