By Renton’s own

Kat Lieu

This Miso Matcha Wreath Cookies (Matcha Spritz Cookies) recipe is an excerpt from “Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community.”

“This holiday season, or for any occasion, you’ll want to make these delicious matcha spritz cookies,” said Renton cookbook author, Kat Lieu. “They’re more cakey than crispy and may remind you of the buttery cookies you’d find in Japan, especially since they’re made with matcha and miso. Decorate them as you please, and be sure to share the cookies with friends and loved ones! Note you’ll need a piping bag and a star tip to pipe cookie wreaths. You can, of course, also pipe them out as Christmas trees.”

Ingredients

For the cookies:

1 stick unsalted butter, softened

6 tablespoons (75 g) granulated sugar

1/2 tablespoon miso paste

1 large egg (about 50 g), beaten

1 teaspoon vanilla extract

1/4 teaspoon cinnamon or cardamom,

optional

1/2 tablespoon culinary matcha

(matcha lovers, feel free to add more

matcha)

1 teaspoon baking powder

180 g cake flour

1 teaspoon milk

For the topping:

1/4 cup (about 45 g) ruby or white

chocolate

Dried cranberries, optional

Pistachios, chopped, optional

Dried rose petals, optional

Edible gold flakes, optional

Prep Time: 15 minutes

Min Cook Time: 12 minutes

Inactive Time: 28 minutes

Total Time: 55 minutes

Instructions

1. Line two large baking sheets with parchment paper.

2. In a stand mixer fitted with the paddle attachment, combine the butter, sugar, and miso paste, and beat on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape the butter down as needed. Add the egg, one-third at a time, while mixing until incorporated. Add the vanilla extract and optional spice. Sift in the matcha powder and baking powder, then the flour gradually. Continue to mix until a well-incorporated dough forms. If the dough appears too dry and not pipable, mix in a little milk, a teaspoon at a time.

3. Transfer the dough to a piping bag fitted with an open star tip. Pipe O-shaped wreaths, approximately 2 to 2.5 inches (5 to 6 cm) in diameter, and give them some room to account for spreading. If the dough is too hard to pipe out, warm the piping bag in your hands. If the tip isn’t metal, you can also microwave the cookie dough in the piping bag in the microwave in 5-second bursts.

4. Freeze the piped cookies, uncovered, for about 20 to 30 minutes before baking.

5. Preheat the oven to 350° F (180°C) with a rack in the center.

6. Bake for about 12 minutes, until the cookie edges darken slightly.

7. Remove from the oven. Let cool and set on the baking sheets. Melt the chocolate in the microwave in 15-second bursts. Dip the cookies in the melted chocolate and garnish with the optional ingredients as desired. For the holidays, be as fancy as you please. Enjoy!

8. Store the cookies in an air-tight container for up to 5 days.