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1
In a medium mixing bowl, whisk together flour (or flour and cornstarch), baking powder, and salt. Set aside.
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2
In a large mixing bowl, beat together butter, powdered sugar, and matcha until smooth. Add egg yolks and almond extract, and beat again until smooth. Add dry ingredients and mix just until combined-a few streaks of flour are fine. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for 30 minutes, or until the dough is firm enough to shape.
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3
Turn the chilled dough portions out onto a work surface. One at a time, shape the dough into logs about 1 inch in diameter (I find it easiest to wrap the dough in plastic wrap before shaping). Wrap each log of dough tightly in plastic, transfer to a zip-top bag, and return to the refrigerator. Chill the dough for at least 2 hours and up to 2 days, or freeze for up to 1 month and thaw in the fridge overnight.
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4
When ready to bake, preheat the oven to 350u00b0 F and position the racks to divide the oven in thirds. Line two baking sheets with parchment paper.
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5
Remove the logs of dough from the refrigerator, and roll them in coarse sugar (if desired). Using a sharp knife, slice each log into cookies about 1/3 to 1/2 inch thick. Place the sliced cookies on the baking sheets, leaving at least 1/2 inch space between them. Bake for 12-14 minutes, or until they are set but not browned. Remove the cookies from the oven and place the baking sheets on cooling racks. Let the cookies cool for 5 minutes on the baking sheets, then transfer them directly to the racks to cool completely.
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6
Leftover cookies will keep at room temperature for 3-5 days, but their color and flavor may change if they're exposed to light or heat. To minimize this, store baked cookies in an airtight container in a cool, dark place.
