Japanese cookies - ice box cookies(アイスボックスクッキー)
Open in Cookpad AppSteps
- 1
Mix butter until paste
- 2
When butter is at a paste texture add in sugar
- 3
After sugar is fully incorporated, add in egg 1/4 at a time
- 4
Finally separate into 3 colors (brown - cocoa) (green - green tea powder) (white - plain)
- 5
After dividing the butter sugar and egg mixture into 3 bowls, divide the flour into 3 and incorporate it into the butter mixture. Make sure to mix in each color powder at the same time you add the flour. Add more flour if the dough feels a little wet, and stop when it feels firm enough.
- 6
Wrap in Sarah wrap and cool in fridge for 30 min
- 7
Take out dough, shape into cylinders with what ever pattern you desire
- 8
Freeze until time you want to eat. Can freeze up to 1 month
- 9
Cut frozen cylinder dough in to slivers
- 10
Bake at 340 degrees for 15 min - enjoy!!
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