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For a variation on this recipe, see
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Melt the margarine and milk in the microwave for 5-10 seconds.
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I recommend using margarine to play up the flavors of matcha and anko.
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Add in the sugar and mix well.
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Add the flour and mix.
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There's no need to sift.
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Divide the dough roughly into 4 parts.
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Mix in about the same amount of anko (not listed in ingredients) as the dough.
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The anko dough will be a larger quantity due to the addition of anko so take care to set aside a smaller portion.
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Make the red food coloring cookie dough and matcha dough.
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Adjust the food coloring/matcha powder according to your own taste.
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Stack each dough on a piece of plastic wrap.
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Roll the wrap as though you are using a sushi rolling mat.
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Take care not to roll the plastic wrap into the dough.
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Put the plastic-wrapped roll into a pastry bag.
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A bigger pastry bag will be easier to use.
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Here, I used a star-shaped tip.
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Pipe the dough in a circular fashion.
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The individual colored dough will come out beautifully together.
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Piping a wavy pattern is beautiful too.
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If you pipe the dough into smaller cookies, they'll be similar to hina arare (Doll Festival cookies) and look cuter.
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If decorating with dragees they should be sprinkled on the cookie dough before baking.
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If decorating with chocolate wait until the cookies are baked.
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Preheat oven to 170C (338 Fahrenheit).
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Bake for 12-15 minutes at 170C (338 Fahrenheit).
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Adjust time according to the brownness of the cookies.
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Even a little bit of decoration makes these cookies cute!
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The kids loved them.
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Decorated with sugar craft.
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It's ideal for times when you want to make just a little.
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Here they are in a simpler arrangement with a greater Japanese influence.
