1. To make cookie batter. In a large mixing bowl, using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the margarine and icing sugar on a medium heat until smooth, about 2 minutes. Add the eggs, OKI evaporated creamer, and beat on a high speed until combined. Scrape down the sides and up the bottom of the bowl and beat to combined.
2. To make original flavour cookies. In another mixing bowl, sift the cake flour and baking powder. Then add in cookie batter. Mix until a dough is formed. Spoon the dough into the piping bag and pipe a 1-2 inches swirl on the prepared baking sheet.
3. To make Matcha flavour cookies. In another mixing bowl, sift the cake flour, matcha powder and baking powder, and add in some green food coloring. Mix until a dough is formed. Spoon the dough into the piping bag and pipe a 1-2 inches swirl on the prepared baking sheet.
4. To make dark chocolate flavour cookies. In another mixing bowl, sift the cake flour, dark cocoa powder and baking powder. Mix until a dough is formed. Spoon the dough into the piping bag and pipe a 1-2 inches swirl on the prepared baking sheet.
5. Bake the cookies at 180C for 15 minutes.
6. To decorate the cookies. Let the cookies cool down. Then coat with chocolate coating and sprinkle with the desired confectionery ingredients like nuts, colour sprinkles and red chelory. You can also keep the wreath cookies in nice packaging and give to your friends and family as Christmas present. Enjoy!