Hojicha cookies

Time 40 minutes
Yields Makes about 2 dozen cookies
Hojicha cookies
(Marcus Yam / Los Angeles Times)

In a small sauté pan, toast the tea over medium-low heat until fragrant, about 2 minutes, then grind with a spice grinder to a coarse powder.


Cream together the butter and sugar, then add the egg and mix well. Add the ground tea and flour, mix well, then wrap the dough in plastic and refrigerate until firm, 15 to 30 minutes.


Remove the dough and roll it into a log approximately 11/2 inches in diamater. Wrap in plastic again and refrigerate or freeze until very firm, about 1 hour.


Heat the oven to 350 degrees. Cut the dough into rounds a little thicker than 1/4 inch. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake until the cookies are set and lightly golden underneath, 15 to 20 minutes.

Adapted from a recipe by chef Kuniko Yagi.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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