Matcha Shortbread Christmas Trees

Directions

1. 1
   Beat butter on low speed until smooth then add in icing sugar and beat on low until well combined
2. 2
   Mix matcha with water to form a paste then add into butter and beat on low until smooth
3. 3
   Slowly add in flour, beat on low speed until some traces of flour are left. Slowly pulse once or twice more to blend in the rest of the flour.
4. 4
   Place dough into a giant ziplock bag, leave the top open
5. 5
   Using a rolling pin, roll the dough between the plastic until a thickness of ~1-1.5cm.
6. 6
   Zip the top of the bag, place flat in refrigerator, rest for 1 hour
7. 7
   Remove dough from fridge, carefully pull it from the ziplock bag if possible or cut open the bag.
8. 8
   Using cookie cutters, cut out the shapes and place onto a baking tray
9. 9
   Bake at 345 degrees F for 15-20minutes until edges are the slightest shade of brown