1. Pour the softened butter into powdered sugar, mix it slightly with a spatula, and then beat with a whisk until it is evenly mixed.
2. Add a few drops of vanilla extract, add the egg whites in two batches, and then add the next time after mixing, until it turns light yellow and feathery.
3. Scoop matcha powder into low-gluten flour and mix well.
4. Sift into the whipped butter paste, and mix it with a spatula into a fine and granular state.
5. Put the mixed cookie paste into a piping bag, and use a medium-sized eight-toothed mouthpiece.
6. Extrude the cookie shape in circles, leaving a small opening in the middle, so that it is the shape of the wreath.
7. Put it in the preheated oven and bake at 160 degrees for 15 minutes.
8. Do the decoration part. Melt the chocolate in hot water, chop dried cherries, almonds, and walnuts for later use.
9. After the cookies are baked, take them out, and coat half of the cookies with white chocolate.
10. Sprinkle the chopped dried cherries, almond wood, and walnuts evenly on top of the cookies, wait until the chocolate is completely solidified, and start eating.
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