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Seaweed cookies


  • 12 tbs unsalted butter, room temperature
  • 3 teaspooons salt
  • 6 sheets of ready to eat roasted nori, blended coarsely in a food processor or blender
  • 3 tablespoons aonori, a store bought dried seaweed powder
  • 18 tablespoons icing sugar
  • 2 eggs
  • 4 cups and 4 tablespoons all purpose flour
  • 3 tablespoons canola oil


  1. In a high-speed kitchen aid mixer, paddle the butter until it is fluffy and double its size. Mix in the sugar, salt, nori, and aonori. Beat and scrape the paddle until well-mixed. 
  2. Add egg next, scraping down the sides of the bowls, and add the oil and the flour and beat until smooth. 
  3. Roll up the cookie dough into logs and wrap it with saran wrap to keep it tight. Set in the fridge to chill and firm up for at least one hour. 
  4. Preheat oven to 150C, line a baking sheet tray with parchment paper, and pull out a firmed-up log of cookie dough. Slice into half-centimeter slices and place them evenly spaced on the sheet tray. Bake for 15 to 20 minutes, until slightly firm. 
  5. Let cool on a wire rack and enjoy!

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