Hojicha Shortbread Cookies - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Finely grind the powdered sugar and hojicha together in a small food processor or blender.
2. Cream the softened butter with an electric mixer until smooth. Add the ground sugar mixture and mix well, then add the flour and mix until the dough comes together.
3. Wrap the dough in plastic and shape it into a log about 2 inches (5 cm) in diameter. Chill for at least 30 minutes until firm.
4. Preheat the oven to 350°F (175°C). Slice the chilled dough into rounds about 1/4 to 1/3 inch (6-8 mm) thick and place them on a parchment-lined baking sheet.
5. Bake for 12 to 15 minutes until the edges are lightly browned. Let cool on the baking sheet.

Summarized from Japanese Cooking 101's video. Watch it for the details.