1 cup (150 g) unbleached all-purpose flour

2 tsp matcha tea powder

1 pinch salt

1/2 cup (115 g) unsalted butter, softened

1/2 cup (65 g) icing sugar

1 egg

1/2 tsp (2.5 ml) vanilla

1 oz (30 g) white chocolate, melted and slightly cooled

Store-bought decorative round sprinkles

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.

In a bowl, combine the flour, matcha and salt.

In another bowl, cream the butter and sugar with an electric mixer for 1 minute. Add the egg and vanilla. Mix until smooth. With the machine on low speed, or with a wooden spoon, stir in the dry ingredients.

Transfer the dough to a pastry bag fitted with a 1/2-inch (1 cm) star tip. On the baking sheet, form the cookies by piping a series of four dots in a line, each dot about 1/2 inch (1.5 cm) in diameter, letting the four dots touch one another.

Bake for 16 minutes or until the edges of the cookies are lightly golden. Let cool completely.

Using a small spoon, cover the tip of each cookie with the melted white chocolate and top with the sprinkles, varying the colours, if desired

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