Christmas wreath cookies

Overview

Because it is difficult to squeeze cookies in winter, I used the cutting method to make them. Let’s get started.

Prepare the ingredients, melt the sugar in the milk and set aside
After softening the butter. Beat butter until pale in color
Add sugar and milk in portions and mix well with an electric whisk
Sift the matcha powder into it and mix it evenly. Add the milk powder and mix it evenly with a spatula
Sift the flour into it
Use a spatula to mix evenly
Knead evenly into small round balls
Press it flat and use a cookie cutter to press out the pattern. It will be easy to deform at this time because the cookie can be squeezed out. Leave it in the refrigerator for a while, then take off the edges
Then take a piping tip and press it in the middle. When you pick it up, the middle will be empty
Do it one by one as shown in the picture, preheat the oven to 160 degrees for the upper and lower tubes,
Bake at 160 degrees for 15-20 minutes, cover with tin foil after coloring, this is the test done
Melt the white chocolate and pipe it onto the cookies using a piping bag, then sprinkle with sugar beads
The Christmas wreath cookies are complete.