Matcha Thumbprint Cookies

Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Dry mixture: In a small bowl, stir together flour and matcha powder. Set aside.
Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat softened butter until it becomes very creamy and pale in colour. Add the powdered sugar and cream together until smooth.
Wet ingredients: Add the egg yolk and vanilla extract and mix until combined.
Add dry to wet mixture: Add the flour mixture and mix on low speed until the dough just comes together.
Scoop cookie dough: Use a 1-1.5 tablespoon scoop to scoop out the cookie dough into your hands. Roll the dough in between your hands until it forms a round ball. Place the cookie dough balls on your lined baking sheet, leaving about 1.5” in between each ball.
Press: Use your fingers to press down the dough balls slightly to create a flat surface. Use your thumb or the back of a ¼ teaspoon to press a heart design in the middle of the dough.
Fill with jam: Add about ½ teaspoon of strawberry jam to the heart shape and push it around with the spoon to fill the whole shape.
Bake: Bake cookies for about 10-11 minutes or until the surface looks dry and puffy. Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool.