Unsalted Butter 12 tablespoons (softened)

Caster sugar 4 tablespoons

1 teaspoon of salt

Vanilla extract 7.5 grams

Egg white(room temp) 4 tablespoons

Cake flour 12 tablespoons

Corn flour 23 grams

Matcha powder 12 grams

Cocoa powder 6 grams

White chocolate 4 tablespoons

Christmas sprinkler or chopped cranberry

Put the unsalted butter and caster sugar in a bowl. Mix on medium speed until it becomes creamy, fluffy, and pale. Add egg white and Vanilla extract and mix until well combined. Make sure to sift in 2 batches. 

Transfer about a quarter cup into a small bowl. For a large batch add cake flour, corn flour, and matcha powder then fold in until well combined. 

For a small batch add cake flour, corn flour and chocolate powder and fold in until well combined. Then use the piping tip and press the air out before fastening the piping bag. Apply pressure to pipe the cookies for shape.

Chill in the fridge for an hour. Preheat the oven to 350 F and bake for 16 minutes. Take the cookie pan out of the oven to cool for shape. Once ready, melt your choice of white chocolate in a bain-marie and a Christmas ornament of your choice. 

Store your cookies with SealVax VOYD Canisters or SEASON•SEAL Container

Refer video:
https://www.youtube.com/watch?v=7wDZrgHZQ1Y&t=10s