• Mix the 100 g unsalted butter and 50 g granulated sugar in a bowl until pale and creamy.
  
• Add 1 pasteurized egg yolk and ½ tsp vanilla essence, mix until well incorporated.
  
• Add 120 g all-purpose flour, 2 tsp matcha powder and 1 pinch salt to a separate bowl and mix until evenly distributed.
  
• Sift the dry ingredients into the wet ingredients and knead them together using a spatula.
  
• To make the dough easier to pipe, add 1-2 tsp whole milk. If it still seems too stiff then add a little more milk, 1/2 tsp at a time.
  
• Transfer the mixture into a strong piping bag with a star nozzle.
  
• Line two baking sheets with baking paper and place the tree template underneath. (You can download my template or draw your own on a piece of paper.)
  
• Pipe the dough onto the baking paper, leave 2cm between each cookie. (If the mixture is too stiff, run the piping bag under warm water to soften it further.)
  
• Chill the cookies in the fridge for 20-30 minutes before baking. Start preheating your oven to 170 °C (338 °F) about 10 minutes before you take them out of the refrigerator.
  
• Bake the cookies on the middle shelf for 12-15 minutes or until they start to turn light brown around the edges. (Don't let them brown completely.)

  Once baked, let them cool for a 5 minutes and then transfer to a wire rack to allow them to cool completely.

Decorating

• The decoration is up to you, but I used chocolate to coat the tree trunks. Melt 50 g milk chocolate and use a spoon to spread it over the tree trunk.

  To stick decorations to the surface, use 1 tbsp powdered sugar with a tiny drizzle of milk or lemon juice and mix until combined. It should have a thick consistency. (If it's too runny, add more powdered sugar.)
  
• Sprinkle the cookies with powdered sugar for a snowy effect.
  
• Store in an airtight container and consume within a week.