2½cupsFlour, gluten free(if your favorite brand does not include xanthan gum in the mix, add 1 tsp. Xanthan gum)
½cupCornmeal, medium grind
Pre-heat over to 325° F.
Beat together the oil, sugar, eggs, matcha, lemon zest, lemon juice, and vanilla until well combined. Add flour, cornmeal, baking powder, salt, and nuts. Mix until no dry spots remain.
Lay out a sheet of baking parchment on a baking sheet, and form the dough into flattened logs, about 3 inches across and 1 inch high. The dough will be a bit sticky, so wet your hands and pat into shape.
Bake for 25 minutes, until the edges start to turn golden. Remove from the oven and let rest for 10 – 15 minutes on the parchment, then slice into ¾ inch slices. Turn the slices on their sides and bake for 20 – 25 minutes. Turn the slices over and continue baking another 20 – 25 minutes. (Watch closely, as this is when the cookies may start to over-brown). Allow to cool thoroughly on racks, and store in an airtight container.