Recipe courtesy of Estate Culinary Team
Yields up to 2 dozen
1. Mix the butter and seaweed salt together until smooth. Beat in the powdered sugar, then the egg yolk.
2. If using an electric mixer, scrape down the sides, then add the olive oil and flour until smooth.
3. On the counter top, roll the dough into two logs, each about 8 in long. Wrap each in plastic and chill until firm enough to slice, about 1 hour.
4. To bake the cookies, preheat the oven to 300˚F. Line a baking sheet with a silicone mat or parchment paper then slice the cookies on the scant side of ¼ in thick. Place them evenly spaced on the prepared baking sheet.
5. Brush the cookies with egg wash and sprinkle with yuzu furikake. Bake for 10-12 minutes, or until slightly firm. Cool before serving.
To make the seaweed salt:
Combine 1 ½ tsp konbu cha (powdered kelp), 1 tsp ground kombu, and ½ tsp togarashi.
