- Cream the butter and sugar together until light and fluffy. 
- Beat in the egg and vanilla extract until smooth. 
- Add the flour and salt, mixing until just combined. 
- Divide the dough in half. Mix matcha powder into one half. 
- Chill both doughs for 30 minutes. 
- Roll each dough out into equal rectangles. Cut strips and arrange alternately to form a checkerboard. 
- Press together gently and slice into cookies. 
- Bake at 350°F (175°C) for 10-12 minutes. Let cool.