In a large bowl, beat together the shortening, matcha, ginger, vanilla, and lemon zest with a mixer on medium speed until well combined.

Add brown sugar, baking powder, baking soda, and salt; beat until the mixture becomes fluffy.

Incorporate the eggs.

Beat in the flour and, if desired, a few drops of green food coloring.

Cover and chill the dough for 1 hour or until it’s easy to handle.

Preheat your oven to 350°F.

Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.

Bake for 10 to 12 minutes or until the cookies are lightly browned.

Allow them to cool on the cookie sheet for 2 minutes, then transfer them to a wire rack to cool further.

In a medium bowl, stir together 1 1/2 cups of powdered sugar and 2 tablespoons of water until the glaze reaches a thick drizzling consistency.

Dip the tops of the cookies in the powdered sugar glaze, allowing any excess to drip off, and sprinkle them with white nonpareils.

Place the cookies on waxed paper and allow them to stand until the glaze sets.