Legen Sie zwei Backbleche mit Backpapier aus und stellen Sie sie in den Kühlschrank.

Sieben Sie das Allzweckmehl, das Kuchenmehl, das Salz und das Matcha-Pulver zusammen.

Creaming the butter and sugar together in a kitchen mixer until light and fluffy.

Add the egg yolks, vanilla extract and milk to the butter-sugar mixture and mix until well incorporated.

Integrate the sifted dry ingredients into the wet mixture in small portions.

Fill the finished dough into a piping bag and cut the tip to create an opening.

Pipe 5 cm large dough mounds onto the prepared baking sheets, leaving a 2.5 cm space between them.

Preheat the oven to 175°C and bake the cookies for 9-11 minutes.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.