# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 2/3 cup powdered sugar
06 - 1 teaspoon pure vanilla extract
# Directions:
01 - In a medium bowl, whisk together flour, hojicha powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
03 - Add the vanilla extract and mix until fully incorporated.
04 - Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Do not overmix.
05 - Divide the dough in half. Shape each half into a log approximately 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
07 - Slice the chilled dough into 1/4-inch thick rounds and arrange on prepared baking sheets, spacing them 1 inch apart.
08 - Bake for 18 to 20 minutes, or until the edges are just lightly golden.
09 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
