STEP 1/13
Gently beat butter, then add sugar powder and mix well
STEP 2/13
Add eggs, vanilla extract, and salt at room temperature and mix well (throw in eggs and whisk little by little)
STEP 3/13
Sift together the flour and almond powder and mix until the powder is not visible
STEP 4/13
Divide the dough in two and add cocoa powder and matcha powder to each dough
STEP 5/13
Beat in each batter until the powder is well blended (don't beat too much)
STEP 6/13
Place each dough separately in a zipper bag and press lightly
STEP 7/13
Please leave it in the refrigerator for 30 minutes
STEP 8/13
Use a rolling pin to flatten the dough to 3-5 mm thick
STEP 9/13
Print with cookie cutter and place on top of teflon sheet pan
STEP 10/13
Bake at 170C for 10-12 minutes (time and temperature may vary depending on the oven)
STEP 11/13
Allow to stand in a pan for 5 minutes, transfer to a cooling net and cool completely
STEP 12/13
Decorate cookies with chocolate pen or sprinkles
STEP 13/13
Enjoy your meal!
Remove butter and eggs to room temperature 1 hour before use