# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder (roasted green tea)
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
# How To Make It:
01 - Whisk together flour, hojicha powder, and salt in a medium bowl until well combined. Set aside for later use.
02 - Beat softened butter and powdered sugar with electric mixer on medium speed for approximately 2 minutes until mixture becomes light and fluffy.
03 - Pour in vanilla extract and mix until fully incorporated into the butter mixture.
04 - Gradually add dry ingredients to butter mixture, mixing just until a soft dough forms. Be careful not to overmix.
05 - Divide dough in half and shape each portion into a 1.5-inch diameter log. Wrap tightly 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 and set aside.
07 - Slice chilled dough logs into 1/4-inch thick rounds. Arrange on prepared baking sheets, leaving 1 inch of space between each cookie.
08 - Bake for 18-20 minutes or until edges are just lightly golden. Avoid overbaking to maintain tender texture.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving or storing.
