Matcha Pinwheel Cookies from Little Tart Bakeshop

Preparation

1. Add flour, baking powder, and salt to a bowl and whisk to combine. Set aside. Add butter and sugar to the (separate) bowl of a mixer fitted with the paddle attachment. Mix well on medium speed until light and smooth, about 4–6 minutes. (It doesn’t need to be fluffy, just well mixed and a little lighter in color.) With the mixer running, add eggs one at a time. Stop and scrape down the bowl after the second egg, then continue adding remaining eggs. Scrape down again, then mix in vanilla. With the mixer on low, add the reserved dry ingredients, ⅓ at a time, and combine until just incorporated.

2. Remove half of the dough from the mixer. Add matcha to the dough in the mixer and stir to combine, scraping down the sides if necessary. You should now have two blocks of dough: one vanilla and one matcha. Form each block of dough into an 8-by-8-inch square and wrap in plastic. Place in the fridge overnight.  Pull dough blocks from the fridge and dust each side generously with flour. 

3. On a floured countertop or between two pieces of parchment, roll each piece of dough to ¼-inch thickness while keeping it rectangular with a height of about 10 inches. Each piece of dough should be around the same dimensions. Place the matcha dough on top of the vanilla dough ¼ inch from the bottom edge. Starting with the 10-inch side, roll the vanilla dough tightly over the beginning of the matcha dough. This will prevent holes at the center of your cookie. Continue to roll up to make a log. Wrap in plastic and place in the freezer for 2–3 hours to chill. (Optional: You can jazz up this cookie by rolling the whole log in sprinkles before chilling.) 

4. Remove log from freezer and use a sharp knife to cut into ¼-inch slices. Place slices on a parchment-lined sheet tray about an inch apart. Bake at 325°F for 6 minutes, rotate the tray, then cook for 6 more minutes, until slightly golden around the edges.