A couple of years ago, I talked about The Pink Cookies.  Keith’s family has been baking it up for Christmas for a few generations.  Anyway, I’ve gotten pretty good at making them so I’m now going to contribute a variation.  I hope the family approves!  It is the same recipe for the dough, miniaturized, dipped in green tea white chocolate, with colorful sprinkles.  These would make great treats to celebrate Chinese New Year on February 10th!

*This recipe makes A LOT of regular pink cookies (about 60).  Cut the recipe in half if you plan to make just the kisses.  The recipe calls for 3 eggs.  It’s best to beat the eggs then measure out half of it.



For the dough:

  • 4 c. flour
  • 2 c. granulated sugar
  • 3 eggs
  • 1 C. shortening (the original recipe used lard, for better flavor use half shortening and half butter)
  • 1 c. buttermilk (You can substitute with 1 T. vinegar plus 1 cup whole milk)
  • 1 t. baking soda
  • 2 t. baking powder
  • a pinch of salt

Cream the sugar and fat.  Mix in the eggs.  Add the milk and flour alternately.  Refrigerate.  The dough should be good to work with after about an hour if you want to make it all on the same day.  Preheat the oven to 350 degrees F.  Have about 2 to 3 cups extra flour when working with the dough.  It is very sticky.  Use a generous amount of flour to dust, roll a handful of dough into a log.  Cut into small pieces then roll into marble size balls.  Bake for about 8 minutes.  There should be no wetness visible when it is done and no browning.

For the icing:


You’ll need a double boiler.

  • 1 c. while chocolate morsels
  • 1/2 t. matcha (green tea powder)

Melt the chocolate slowly along with the green tea powder until you reach a shiny and smooth consistency.  Add more or less green tea according to taste.  Dip the cookies and sprinkle.  Let it cool for about 15 minutes if you can help it.



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