Easy! Aromatic Kinako Shortbread Cookies

• 70 grams Cake flour
• 20 grams Kinako
• 1 small pinch Salt
• 50 grams Unsalted butter (cultured butter is best)
• 25 grams Powdered sugar
• 1 tsp Heavy cream (or half and half )
• 1 Sugar crystals (or granulated sugar)

1. Combine the ingredients and sift twice.
2. Mix together the butter and sugar with an electric mixer until white with the consistency of mayonnaise.
3. (The picture shows the recipe quadrupled.)
4. Add the heavy cream to the sugar and butter.
5. When evenly combined, add the dry ingredients from Step 1.
6. Fold together until it combines into a single ball.
7. Wrap with plastic, creating a log of 3~4 cm in diameter, 18~20 cm in length.
8. Let chill in the refrigerator for at least 3 hours.
9. At this step, you can also store the dough in the freezer.
10. Be careful not to let it dry out.
11. (It'll keep for about 2 weeks.)
12. While shaping the dough into a log, coat in sugar crystals.
13. Cut into 1~1.5cm slices.
14. Bake in an oven preheated to 170C (160C for gas ovens) for 13~15 minutes.
15. Please adjust the temperature according to your oven.
16. Enjoy!
17. Once they have cooled, transfer to an airtight container to keep away from humidity.
18. You can make a small quantity at a time.
19. They'll look colorful if you can make different varieties.
20. For a cherry blossom version, go to!
21. For a chocolate verison, see!

flour, kinako, salt, butter, powdered sugar, heavy cream, sugar

Taken from cookpad.com/us/recipes/144167-easy-aromatic-kinako-shortbread-cookies (may not work)