These cookies are a simple shortbread cookie, but with seaweed salt adding a unique savory-salty element to a buttery shortbread base. Seaweed adds a nice salty kick to any dish, but the umami of the seaweed elevates and amplifies sweet flavors. The perfect cookie for tea time or the holiday season!
This recipe is adapted from the David Lebovitz Seaweed Cookie.
Makes 12-15 cookies
6 tablespoons unsalted butter, at room temperature
2 teaspoons Organic Seaweed Seasoning, plus additional for sprinkling the cookies
8 tablespoons powdered sugar
1 egg yolk
1 1/2 tablespoons olive oil
1 cup plus 2 tablespoons flour
Mix the butter and Organic Seaweed Seasoning. Beat in the powdered sugar, then the egg yolk.
Add the olive oil and flour until smooth. If mixing by hand, combine until the dough holds together.
On the counter top, roll the dough into two logs, each about 8-inch (20 cm) long. Wrap each in plastic and chill until firm enough to slice, about 1 hour.
Preheat the oven to 300F and line a baking sheet with a silicone mat or parchment paper. Slice the cookies ¼-inch thick. Place them evenly-spaced on the prepared baking sheet.
Sprinkle a couple of grains of seaweed salt over the top of each cookie (optional), then bake for 12-14 minutes, or until slightly-firm. Cool before serving.