I generally don’t like citrus flavor in cookies, but the exception is yuzu. If you get a chance to try yuzu, definitely go for it! It’s hard to describe, but really tasty in both sweet and savory dishes. I adapted a black tea cookie recipe to make these. You will need a whole fresh yuzu, which are commonly available in Japan in the winter, but I’m not sure about the U.S.
1 cup flour
1/4 cup sugar
1/4 cup powdered sugar
1 tbsp black tea leaves (about 1 teabag)
1/4 tsp salt
1/2 tsp vanilla
113g (1/2 cup) butter
1 medium yuzu (for juice and zest)
6 tbsp powdered sugar
First, zest the yuzu, then squeeze out the juice (use a strainer – they have a large number of seeds). My medium-sized yuzu produced about 1-1/2 tsp zest and 1 tbsp juice. For this recipe we will use 2-1/2 tsp juice and 1-1/2 tsp zest.
In a food processor, combine the flour, sugars, tea leaves, and salt. Pulse to combine.
Add the vanilla, butter, and 1 tsp yuzu juice, and pulse several times to combine.
Remove the dough from the food processor and place onto plastic wrap. Form into a log shape and wrap up in the plastic. Let chill in the fridge or freezer for at least 30 minutes.
Preheat oven to 180C/350F.
Slice into 1/4 inch slices and place on a baking sheet. Bake for about 12 minutes until light brown around the edges.
While the cookies cool, make the glaze by combining the powdered sugar, 1-1/2 tsp yuzu juice, and 1 tsp yuzu zest.