Add margarine, sugar and vanilla to a bowl of standing mixer

Mix well until creamed

Add matcha and mix until combined

Turn off mixer and add flour. Turn on slowly and mix until combined

Roll out dough ( in batches) between two sheets of parchment paper until about 1/4 inch thick

Cut shapes and transfer to a cookie sheet

Refrigerate for one hour

Bake at 325 for 15 minutes

While still hot sprinkle with dehydrated raspberries and press in so that it adheres

Let cool 10 minutes and transfer to a cooling rack