Bring the butter to room temperature or microwave for 30 seconds to soften. Add the granulated sugar and mix well.
When the butter and sugar are fluffy and creamy, add the tsubu-an and mix well.
Sprinkle in the cake flour, kinako, and salt and fold in with a rubber spatula until the dough forms into a ball.
Wrap in plastic wrap and shape into a cylinder. Put it in the refrigerator to rest for about 30 minutes.
Remove the plastic wrap and slice the dough to 5 mm thick. Bake for about 20 minutes in an oven preheated to 180ºC.
This is the tsubu-an I used this time. These cookies would also be delicious made with homemade tsubu-an.
Try the plain adzuki version of these cookies (Recipe ID: 1624439)
Try the matcha version (Recipe ID: 1624407)
Story Behind this Recipe
Kinako and adzuki go really well together.
-If the dough in Step 3 is too crumbly and will not come together, push it down firmly when you wrap it in plastic wrap in Step 4. It will come together. -If the dough crumbles when you cut the cookies in Step 5, just use your fingers to repair.