Hojicha almond shortbread cookies

Hojicha has a nuttiness that pairs well with buttery almonds in these delicate shortbread cookies. These cookies melt in your mouth and have the perfect balance of sweet and savory!

Ingredients (Makes 4 dozen)

• 2 & 1/4 cup flour

• 1 tbsp powdered hojicha

• 1/2 tsp salt

• 1 cup softened butter

• 1/2 cup white sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 1/4 cup sliced almonds

• 2 cups powdered sugar

• 6 tsp milk

• 4 tsp light corn syrup

• 1/2 tsp almond extract

• Sprinkles and/or slivered almonds for topping

Kitchen Tools

• Stand mixer

• Rolling pin

• Baking tray

• Parchment paper

• 2 & 1/4" round cookie cutter

Instructions

1. Preheat oven to 375 deg F (convection setting).

2. In a bowl, mix the flour, salt, and hojicha powder. Set aside.

3. In a stand mixer, cream the butter, sugar, and vanilla together.

4. Slowly add in the flour mixture into butter while the stand mixer is on medium to high speed. The end result will be a crumbly dough.

5. Add in the sliced almonds and mix into the dough using a spatula.

6. Divide the dough into two dough balls.

7. On a floured surface, using a floured rolling pin, roll one of the dough balls to an approximately 1/4" thick and even layer.

8. Using a cookie cutter, cut out the cookies. Place the cookies on a baking tray lined with parchment paper, leaving a little space between each cookie. (+PRO TIP: It may be tough to lift the delicate cookies off the counter. Use a metal spatula to help lift them off the counter and onto the tray!)

9. Repeat steps 7-8 with the second dough ball. If you want, you can combine all the scraps from the first dough ball into the second one.

10. Bake the cookies for ~8-10 minutes (until the edges start to brown). Remove from oven and let cool.

11. To make the icing, combine the powdered sugar with milk and almond extract with a whisk. Once combined, add the corn syrup and fold together with a spatula until smooth. If too thick, thin out with a little corn syrup.

12. To decorate the cookies like we did, dip the cookies into the icing about a third to halfway. Using a spatula scrape any excess icing off the edge. Dip the iced cookie in sprinkles or sprinkle slivered almonds on top. Place the cookie on a tray with parchment paper and let icing dry (~2 hours).

13. Enjoy with some tea (some hojicha perhaps?)