Shoyu Shortbread Cookies

Serves 9

Short bread cookies are such a treat to enjoy with a relaxing cup of tea for an afternoon break. I’ve added a touch of Moromi soy sauce and almond extract to a classic shortbread recipe to create a cookie that beautifully balances the sweetness of traditional shortbread with subtle savory notes and the aromatic aroma of almonds.

Ingredients:

• 10 T (141g) Unsalted Butter Softened

• ¼ cup (35g) Powdered Sugar

• 1 ½ T (18g) Granulated Sugar

• ¼ t (1.5g) Salt

• ½ t (2.0g) Moromi Soy Sauce

• ¼ t (1.0g) Almond Extract

• 1 ½ Cups (210g) All-Purpose Flour

Preheat oven to 300˚F (149˚C)

Mix the butter, powdered sugar, sugar, salt, soy sauce, and almond extract together in a bowl of a stand mixer and blend well until smooth and creamy on medium speed. Reduce the speed to low and slowly add in the flour until well incorporated. Increase the speed to medium and blend all the ingredients well. About 2 minutes.

Transfer the dough to a shortbread mold or an 8 x 8” cake pan and press down evenly. My silicone shortbread mold makes nine 2”x 3.5” cookies.

Bake the cookies for 40 - 45 minutes until they just start to brown lightly on the edges. Remove from the oven and place on a cooling rack to cool. Store in an airtight container once completely cool.

Enjoy!