In saucepan melt butter; let cool to room temperature.

In bowl, mix together flour, baking powder, matcha powder and salt until well incorporated.

In separate bowl, using hand mixer, beat eggs and sugar a few minutes until mixture is pale and has thickened.

Gently fold flour mixture into egg mixture. Add melted butter and slowly mix dough until all ingredients are incorporated. Cover dough with plastic wrap and refrigerate for 3-8 hours.

Oil madeleine pan with melted butter or oil. Cool pan15 minutes in refrigerator.

Preheat oven to 375 degrees F.

Using cookie dough scoop, fill each well of pan with dough. Bake 6-10 minutes.

Let cool. Sprinkle with confectioners’ sugar before serving, if desired.