In a medium bowl, whisk together the flour, matcha and salt until combined. Set aside.
2 ½ cups all purpose flour, 2 tablespoons matcha tea, ½ teaspoon fine sea salt
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
1 cup unsalted butter, room temperature, 1 ⅓ cup granulated sugar
Add the egg, followed by the vanilla and almond extracts beating until just combined.
1 large egg, room temperature, 2 teaspoons pure vanilla extract, ⅛ teaspoon almond extract
Scrape down the bowl. With the mixer on low speed, gradually add the flour and beat until just combined.
Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
Preheat the oven to 350F. Line two cookie sheets with parchment paper.
Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
Roll out the dough to ⅛-1/4" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
Bake the cookies for 15-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely before decorating.
½ batch Royal icing