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yields ~ 12-20 cookies
The Bits and Bobs:
7 tbsp unsalted butter, room temp
6 tbsp powdered sugar
1 egg yolk, room temp
3/4 cup all-purpose flour
1/2 tsp salt
6 tbsp pistachio meal/flour (found mine on Amazon)
2 1/2 tsp matcha tea powder (I used Rishi from Whole Foods)
2 tbsp brown or turbinado sugar (whatever you have on hand)
Beat together the butter and powdered sugar until light and fluffy. Add the yolk and beat until just combined.
In a separate bowl, whisk together the flour, pistachio, salt, and matcha powder. Add to the the butter mix and beat until combined and a ball is formed.
Dump the dough out onto a piece of plastic wrap. Form into a log as best you can and wrap tightly with the plastic wrap. Freeze or refrigerate for 40 mins-1 hour or until firm.
Once firm, preheat the oven to 350*F and line a baking sheet with a silpat or parchment paper.
Unwrap the dough and roll in the brown or turbinado sugar, pressing down somewhat firmly to ensure the sugar sticks. Cut into slices, roughly a 1/4inch thick and place on baking sheet. Bake for 9-10 minutes. Allow to cool for a minute or two on the sheet then transfer to a cooling rack to finish cooling.