This biscuit is prepared separately light and a green dough. In a bowl, beat well half of the softened butter, add half of the powdered sugar, a pinch of salt, beat again slightly.

Add yolk, whip again mass, add the sifted flour.

Quickly knead the dough.

From dough into a rectangle, place it in a plastic bag, put into the fridge for about an hour.

In the same way prepare the green dough with matcha (matcha is sifted flour and mixed with oil weight). From dough into a rectangle, place it in a plastic bag, put into the fridge for about an hour.

Take half of the light dough, roll it between two packages to a thickness of about 3 mm. Then roll the green dough half the same way. Further you can mold the cookies in two ways. The first method - in the light dough make round recesses logging of small diameter, then make the same cut green dough. Received bright circles of dough put in the cut green dough and green in the bright recesses of the test. The dough cover with a film and just spend a rolling pin. Then cutting the flower cut out cookies. Of the remaining dough prepare the cookies the same way. I make cookies from two layers of dough. Roll half of the light and the green dough between two packages with a thickness 3 mm. In the light dough make round indentations.

Using the bottom of the pack, which rolled out the dough, make the dough bright green.

Then roll the remaining green dough, make it round recess to fill the recess in the white test.

The dough cover with a film, spend a little with a rolling pin. Notch-flower cut out cookies. Of the remaining dough in the same way to cook green cookies with white peas. After cutting out the biscuits will remain in the dough, which can be formed into circles, slightly flatten them - you will get marble cookies.

A veiled pan with parchment paper, spread it on the cookies. Bake cookies in a preheated 170 degree oven for about 13-15 minutes. Bon appétit!