Matcha Spritz Wreaths
- Level: Easy
- Yield: about 7 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 84 servings
- Calories
- 34
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 0
- Cholesterol
- 7
- Sodium
- 18
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
2 cups all-purpose flour
2 tablespoons malted milk powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
2 tablespoons matcha powder
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
4 or 5 drops of green gel food coloring
Green sanding sugar and red sugar pearls or jumbo nonpareils, for decorating
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk together the flour, malted milk powder, baking powder and salt in a medium bowl until evenly combined; set aside.
- Beat the butter, granulated sugar and matcha powder in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Beat in the egg and vanilla and almond extracts until combined. Reduce the speed to low and beat in the flour mixture until mostly combined. Add the green food coloring and continue to beat on low speed until evenly colored.
- Fill a cookie press fitted with the wreath disk with dough according to the manufacturer’s instructions. Press the dough about 1 1/2 inches apart onto ungreased baking sheets. Sprinkle with green sanding sugar. Bake, 2 pans at a time, rotating and switching the pans halfway through, until the cookies are crisp and lightly golden at the edges, 16 to 18 minutes. As soon as they come out of the oven, press a few red sugar pearls into the top of each. (You can put the sugar pearls on the cookies before baking, but keep in mind that some kinds may melt in the oven.) Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.