These shortbread cookies have the wonderful flavour of toasted soy bean. Kinako is often used to dust mochi pieces and other desserts but I love using it in cookies for a warm, nutty flavour. A light drizzle of white chocolate or royal icing adds additional sweetness to these earthy cookies.
113g(1/2 cup) unsalted butter, at room temperature
60g (1/2 cup) powdered sugar
90g(3/4 cup) all-purpose flour
30g(1/4 cup and 2 tbsp) kinako powder
In a medium bowl, whisk together flour and kinako powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, - 2 minutes. Scrape down the sides of the bowl, then mix on medium speed for another 2- 3 minutes, until butter becomes pale yellow and the texture becomes fluffy and smooth.
Add powdered sugar, salt, and vanilla. Mix to combine.
Scrape down the sides of the bowl, add the flour and kinako mixture, and mix just until the dough comes together, about 30 seconds.
Gather the dough into a ball. Pat down with your hands to form a disc. Wrap the disc in plastic wrap and chill in the refrigerate for at least 30 minutes.
When dough has firmed up, roll out the dough between two pieces of parchment to 1/2-inch in thickness. Using a circle cookie cutter, punch out cookie rounds and place on a baking sheet lined with parchment. Chill the cut outs on the baking sheet in the refrigerator as you preheat the oven.
Preheat oven to 350F. Once oven has preheated, bake cookies for 10 - 12 minutes, until the edges start to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Kinako Shortbread Cookies by Amy of Constellation Inspiration