INGREDIENTS

Cookies

1 cup unsalted butter, room temperature

3/4 cup Wholesome Regenerative Organic Certified® Cane Sugar

1 large egg yolk

1 whole egg

1 tsp vanilla extract

2 1/4 cup flour

1/2 tsp kosher salt

2 1/2 tsp matcha, preferably ceremonial-grade

Icing

8 oz white chocolate bar (Do not use white chocolate chips because they do not melt down properly to make a smooth coating)

1 tsp canola oil

3 candy canes, crushed

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INSTRUCTIONS

Cookies

1. Preheat the oven to 350°F. Place racks in the upper and lower thirds of the oven
2. Using a mixer, beat butter, and cane sugar until light and fluffy, about 3 minutes
3. Scrape down the sides of the bowl, then beat in egg and yolk, vanilla extract
4. Sift flour and salt together in a small bowl
5. Add dry ingredients in 2 additions, beating on medium speed after each to incorporate
6. Take half of the dough into another medium bowl, set aside. Mix matcha into the remaining dough
7. Place the desired disk on the end of the cookie press. Fill the cookie press with dough. Alternate the matcha dough with the natural cookie dough. Twist on the top of the cookie press. Squeeze the cookie press until the cookie dough starts to come out
8. Hold the cookie press straight up and down, directly on the sheet pan. Squeeze the cookie press one full and one-half pump. Then hold the cookie tray as you pick up the cookie press. The cookie should release and stay on the sheet pan. Squeeze cookies evenly on the sheet pan, so they have a little room to spread (Note: Sometimes this just takes learning the correct technique of how to make the Spritz cookies stick to the sheet pan. Half sheet pans are generally cooler or cold. This tends to help the cookie dough stick too)
9. Bake in a preheated oven for 9-10 minutes. Rotate the cookie trays halfway through the baking process
10. Use a metal spatula to carefully remove from the sheet pans while still warm. Otherwise, they will stick to the sheet pans and be difficult to remove
11. Let the cookies cool completely before icing

Icing

1. In a microwave-safe bowl, melt the white chocolate in 15-second increments stopping and stirring after each until perfectly smooth.
2. Stir in 1 teaspoon vegetable oil
3. Place in a piping bag and decorate as desired
4. Sprinkle crushed candy cane on top before icing sets
5. Cover and store leftover cookies at room temperature for up to 3 days