Green Tea Cookies

The Matcha or rather Green Tea BUGS are again bugging me!!  How could I say NO to this recipe which appear right before my eyes recently.  I tell myself "I must bake this cookies!"  Finally, I get to munch this yummylicious-soft and addictive cookies ~ smiles ~

Ingredients:
240 g plain flour (sifted)
2 1/2 tbsp matcha green tea powder
170 g unsalted butter (softened)
130 g icing sugar
pinch of salt
2 large egg yolks
50 g white chocolate chips

Methods:

1. Combine plain flour and matcha green tea powder in a bowl, place it aside.
2. In a stand mixer beat butter until smooth and creamy.  It's important to soften the butter ahead of time.
3. Add a pinch of salt and blend.
4. Add icing sugar and blend until soft and light.  Scrape down the bowl as needed.
5. Add egg yolks and mix well until combined.
6. Gradually add the flour and matcha powder mix and blend until the dough is smooth.
7. Add the white chocolate chips and blend well.
8. Divide the dough into 4 portions and shape into logs of same length.
9. Wrap the logs in plastic wrap and chill in refrigerator until firm.  Place the logs on a bed of rice while chilling to keep the dough in nice round shape, so your cookie slices won't be flat on one side.
10. Preheat the oven to 175 degree Celsius.  Line baking sheet with parchment paper.
11. Remove the dough from the plastic wrap and with a sharp knife slice the dough into 1/3" thick rounds.
12. Arrange them on the baking sheet, leaving some space in between the rounds.  
13. Bake cookies for about 20 minutes (depending on the oven that we use), or until the edge of the cookies starts to get slightly golden brown.
14. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.
15. Store cookies in an airtight container.

The wrapped logs sitting on a bed of rice while chilling in the refrigerator

According to the author: you can also freeze the unbaked logs of dough, wrapped in plastic wrap for up to 2 months.  Let sit at room temperature for about 10 minutes before cutting and baking.  Do not let the dough fully defrost.

This recipe is adapted from 'Just One Cookbook' by Namiko Chen with very slight amendment to suit my baking styles.