California Raisin Christmas Tree Cookies

After mixing the butter and xylitol until well combined, beat until pale and fluffy. Then gradually add the egg mixture in several batches, beating well each time. The egg mixture should be added in about three batches, and each batch must be fully beaten before adding the next.

Take out half of the butter, sift the matcha powder and half of the low-gluten flour into the butter mixture, and mix to form a matcha dough. With the remaining half of the butter, sift in the red yeast powder and low-gluten flour and mix well to form a red dough.

Add the California raisin pieces separately and mix well. Make sure to chop them this finely so they can be squeezed out smoothly.

Put the batter into a piping bag. When piping cookies, you should use a relatively sturdy piping bag or double-bag it.

Pipe the cookie dough into an S shape on the baking mat, take a piece of ladyfinger and place it at the bottom as the Christmas tree trunk, and the initial shape of the Christmas tree is ready.

Preheat the oven to 170 degrees with both top and bottom heat, put the cookies in the oven and bake for about 20 minutes. Once they are roughly set, cover them with aluminum foil to prevent over-browning!

Melt the white chocolate over a double boiler, take the cookie and pour it onto the top of the tree, and decorate the Christmas tree with decorative sugar before it solidifies. Children really love this step.

The finished Christmas tree cookies are dreamy and beautiful. One bite, and they are super fragrant and crispy. It's Christmas—let's make a batch of Christmas tree cookies with the kids!