1. Prepare ingredients.
2. After the butter has softened, add powdered sugar and mix well.
3. Pour in the egg whites at room temperature and continue to beat them evenly.
4. Mix low-gluten flour with matcha powder and sift into the butter paste.
5. Press and mix into a delicate batter and put it into a piping bag.
6. Squeeze it into a circle in the cooking pan with grease paper.
7. Put the baking tray into the preheated oven, heat up and down 170 degrees, about 18 minutes in the middle, and cover the whole process with tin foil.
8. Chop dried cranberries and nuts and set aside. Put the white chocolate in a small bowl and stir smoothly after the insulated water melts.
9. Take a cookie, face down, and evenly coat a third of the cookie with a layer of chocolate.
10. Sprinkle with dried cranberries, nuts, and sugar beads immediately, and place them in a baking dish lined with greased paper.
11. After the chocolate has solidified, it is sealed and stored.
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