1. 1. 1. soften the butter at room temperature (soften is soft, with a finger can easily poke a small hole is appropriate)

2. 2. 2. add powdered sugar

3. with an electric mixer gently stirred first, do not need to turn on the manual mixing under can be. Make the powdered sugar and butter slightly mixed, so that when beating will not powdered sugar flying.

4. Whip the butter until the color is white and light as a feather.

5. Add the egg, continue to beat, and wait until the egg and butter are well mixed.

6. 5. Add the light cream and continue to beat until well combined.

7. Sift the flour and matcha powder together through a flour sieve into the whipped butter.

8. Toss or cut with a rubber spatula to combine.

9. Place a piping bag into the cookie cutter and fill the bag with batter. Recommended silicone or cloth mounting bags, disposable easy to squeeze through.

10. 9. 9. baking tray on the mat greaseproof paper or silicone mat, in the baking tray extrusion flower shape.

11. Preheat oven 180 degrees bake 8 minutes, turn 145 degrees 8 minutes.