Matcha cookies with almonds (vegan)

Matcha almond cookie1/2 cup (1 stick) vegan butter substitute (or unsalted butter if not vegan), softened
1/2 cup powdered sugar
1 cup all-purpose flour
1 tablespoon matcha powder
1/8 teaspoon salt – omit if using salted butter
1/3 cup sliced almonds

Sift together the all purpose flour, matcha powder and salt.
With an electric mixer at medium speed, cream the butter and powdered sugar until soft and fluffy.
Lower the mixer speed. Add in sifted ingredients 1 tablespoon at a time until dough is formed. Add in the sliced almond in 3 batches and stop the mixer immediately once all combined.

Remove the dough and place on a 22 inch long plastic wrap. Roll the dough into a 1 1/2 inches thick log. Wrap the log with the plastic wrap and freeze for 30 minutes.
Pre-heat the oven to 325 degree Fahrenheit. Line two baking sheets with parchment papers. Remove the dough from the freezer. Use a sharp knife and cut the dough into 1/4 inch thick slices. Arrange the cookies on the baking pan 2 inches apart.

Bake the cookies for 14-16 minutes on the middle rack. Remove the cookies to a wire rack to cool completely before storing in an air tight container.

Recipe adapted from

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