Bring butter to room-temperature until soft to press with your fingers. Do not melt the butter!

Mix the softened butter and powdered sugar in a bowl until smooth and pasty. Use a silicone spatula for this step to fold and mix the ingredients.

Bring an egg to room temperature. Then, gradually mix in the beaten egg in three increments. In each addition, mix the egg with an electric mixer. This should give you a light and fluffy batter.

Using a sieve, sift in the all-purpose flour and gently fold with a silicone spatula until no dry spots remain.

Then, use your hands to form the dough into a ball. It helps to use plastic gloves for hand kneading to prevent it from sticking to your hands.

Divide the dough into two equal parts, one for the cranberry dough and one for the matcha dough. You can use a kitchen weighing scale to give you equal sizes.

To make the cranberry dough, mix in the dried cranberries until evenly distributed.

To make the matcha dough, knead the matcha powder into the dough until it's evenly distributed and green all throughout.

Shape the cranberry dough into a log. Then, shape it with parchment paper and use a dough cutter to gently compress the dough onto the rolled parchment paper. In this way, it takes the shape of a smooth cylinder.

Next, shape the matcha dough into a rectangle. To do this, place the matcha dough in parchment paper and fold the paper into a large rectangle. Then, flatten the matcha dough that is inside the parchment paper using a rolling pin. As you flatten the dough, it should take the shape of the folded rectangular parchment paper.This technique just makes it a lot easier to make a rectangle without needing to cut.

Open the parchment paper used for the matcha dough and place the cranberry dough cylinder on top of the matcha dough sheet. Roll the matcha dough to wrap the cranberry dough. To roll, lift the parchment paper and let it roll without force. Then, gently press it with your hands to compress and bind it.

After combining the two layers, shape it into a long triangular dough with your hands. In this step, you can form it in other shapes you like.

Freeze for 30 minutes. I recommend refrigerating the dough to give you a firmer dough that is easier to slice and shape.

After freezing, slice the dough into thin cuts to give you triangular cookies. Cut it to about  1/4-inch thick.

Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.

Place the cookies on the prepared baking sheet and bake for 20 minutes at 160°C or until crunchy.