Matcha Tea Cake Cookies

In a medium bowl, whisk the flour, baking powder, salt and cardamom. In another bowl, whisk the granulated sugar, oil, eggs and vanilla and almond extracts. In a small bowl, stir 2 tablespoons of the matcha powder with 2 tablespoons of water, then stir into the wet ingredients. Stir the wet ingredients into the flour mixture just until combined. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 1-inch balls of dough at least 2 inches apart onto 2 baking sheets lined with parchment paper. Refrigerate for at least 20 minutes. Preheat the oven to 350 °. Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely. Arrange the cookies on 1 baking sheet. In a sieve, combine the confectioners’ sugar with the remaining 1 teaspoon of matcha. Dust over the cookies and serve.