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1
Return the Philadelphia cream cheese to room temperature.
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2
Do the same with the butter.
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3
Mix the matcha and flour for the matcha dough in one bowl.
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4
Sift and combine the flour and cocoa for the cocoa dough in another separate bowl.
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5
Mix the room temperature butter with an egg beater until it becomes white and creamy, add in the sugar, and grind it in while mixing.
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6
Add in the whisked egg a bit at a time and stir.
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7
Divide step 2 into two equal portions, and transfer half of it to another bowl.
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8
Add the matcha flour to one bowl of the butter and egg and roughly mix together with a rubber spatula.
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9
Add the cocoa flour to another bowl of the butter and egg mixture and roughly mix together with a rubber spatula.
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10
Wrap it up in plastic wrap once it all accumulates, and let sit in the fridge for an hour.
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11
Use 3 different sized cookie cutters to cut out shapes, and bake in an oven at 170C for 15~20 minutes.
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12
Place on a rack and let cool thoroughly.
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13
Lightly spread with the room temperature Philadelphia cream cheese, and add in the white chocolate melted in a hot water bath a bit at a time, and knead it together while stirring.
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14
If you want to make the cream light, then add in the heavy cream at this point and stir.
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15
Place Step 8 into a pastry bag (it is easy if you use a cup or something similar).
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16
Squeeze the cream on top of the golden brown star shapes.
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17
Squeeze a flat circle out onto the large and medium ones, and squeeze a dollop out on top of the small one.
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18
Stack the together to make a tree.
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19
These are cute enough with a bit of cream squeezed on.
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20
You don't have to stack them into a tree if you'd prefer not to.
