INGREDIENTS

• Cookie Dough
• • 1 stick unsalted butter, softened
• • 6 Tbsp granulated sugar (75g)
• • ½ Tbsp miso salt
• • 1 large egg, (50g) beaten
• • 1 tsp vanilla extract
• • ¼ tsp cinnamon or cardamom, optional
• • ½ Tbsp Aiya Culinary Grade Matcha
• • 1 tsp baking powder
• • 180g cake flour
• • 1 teaspoon milk
• Topping
• • ¼ cup ruby or white chocolate (45g)
• • Dried cranberries, optional
• • Pistachios, chopped, optional
• • Dried rose petals, optional
• • Edible gold flakes, optional

DIRECTIONS

• 1. Line 2 large baking sheets with parchment paper. 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.
• 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.
• 3. 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.
• 4. 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.
• 5. Freeze the piped cookies, uncovered, for about 20 to 30 minutes before baking.
• 6. Preheat the oven to 350° F (180°C) with a rack in the center. Bake for about 12 minutes, until the cookie edges darken slightly.
• 7. Remove from the oven. Let cool and set on the baking sheets.
• 8. 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!