1. In a bowl, sift and mix the flour and matcha together. Set aside.

2. In a mixer, beat the butter on medium speed until soft and creamy, about 2 minutes. Add the sugar and sea salt and beat for 2-3 minutes more. Scrape down the sides of the bowl and add the flour mixture. Mix on low speed until a dough starts to form. Turn the mixer off and fold the dried cranberries and pistachios into the dough.

3. Divide the dough into 4 pieces and roll into 8-inch logs. Wrap the logs tightly in plastic wrap–they should look like sausages. Refrigerate for at least 1 hour or up to 3 days.

4. When ready to bake, preheat oven to 325 degrees.

5. Place extra sugar into a tray. Remove the logs from the refrigerator and discard the plastic wrap. Brush the sides of the logs with water and roll in the sugar. When the sides of the logs are completely coated in sugar, cut into 1/2 inch thick rounds. Place on parchment lined baking sheets, leaving about 2 inches of space inbetween each cookie.

6. Bake for about 20 minutes or until the bottom of the cookies are golden brown. Make sure to rotate the baking sheets between racks about halfway through baking. Cool on the baking sheets for 5 minutes and then transfer to a rack.