Add the lemon juice and salt to the egg yolk and use an electric beater to beat.
Add the vegetable oil, a little at a time, whipping each time. The mixture should thicken.
Add the sugar, then whip some more. Add the sweetened condensed milk, then whip again.
Add the sifted dry ingredients, sifting them a second time, then fold into the dough.
When it forms a dough, wrap with plastic wrap and chill in refrigerator for 30 minutes.
Preheat the oven to 170℃, roll out the dough, then cut into shapes using cookie cutters.
Bake for 10 to 13 minutes at 170℃. These cookies look better not browned, so keep an eye on the oven, and if they look like they are about to brown, cover with a sheet of aluminum foil.
To make Milk Tea Cookies: Use 1 of tablespoon black tea leaves as a substitute for the matcha. I recommend Earl Grey!
Story Behind this Recipe
I was always making Lemon Cookies (See Recipe ID: 555468), so my kids told me to make a non-sour cookie.
The egg yolk should be brought to room temperature in order for it to emulsify. Add the vegetable oil a little at a time and whip thoroughly. If making only milk matcha cookies, its best to sift the matcha in with the dry ingredients in Step 1. For making two types of cookies, separate the dough in half in Step 6, then add 1/2 teaspoon of matcha to one half of the dough. Do not over-knead the dough.