Hojicha Shortbread Cookies

Ingredients:

• 1 cup unsalted butter, softened (around 1624 kcal)
• 1/2 cup powdered sugar (around 192 kcal)
• 2 cups all-purpose flour (around 800 kcal)
• 2 tablespoons hojicha tea leaves, finely ground (calories depend on the specific type and brand of hojicha)
• 1/4 teaspoon salt

Cooking Steps:

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy.

Step 3: In a separate bowl, whisk together all-purpose flour, finely ground hojicha tea leaves, and salt.

Step 4: Gradually add the dry ingredients to the butter and sugar mixture, mixing until a soft dough forms.

Step 5: Shape the dough into a log or disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 6: Once chilled, slice the dough into rounds or shape it into desired cookie forms.

Step 7: Place the cookies on a parchment-lined baking sheet, leaving space between each.

Step 8: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

Step 9: Allow the Hojicha Shortbread Cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 10: Serve and savor the nuanced flavors of these elegant cookies that seamlessly blend the richness of buttery shortbread with the distinct warmth of hojicha tea.