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miso butter cookies



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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 70 minutes

Servings: 32

Cost: $0.90 /serving


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Step 1

Gather all the ingredients.

Step 2

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds.

Step 3

Add ½ cup sugar and 2 Tbsp miso.

Step 4

Beat everything together on medium-high speed until smooth, light, and fluffy, about 2 minutes.

Step 5

Crack the egg and whisk in a small bowl. Gradually add the egg to the butter mixture while mixing.

Step 6

Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine in between.

Step 7

In a small bowl, combine 1 ⅔ cup all-purpose flour and 1 tsp baking powder and mix with a fork (I do this extra step so that baking powder is evenly distributed when sifting).

Step 8

With a fine-mesh sieve, sift the flour mixture over a medium bowl.

Step 9

Gradually add the flour mixture into the mixing bowl at low speed.

Step 10

Once you finish adding all the flour mixture, turn up to high speed and beat until incorporated.

Step 11

Sprinkle a small amount of flour on the working surface and transfer the dough. If the dough is too soft, chill in the refrigerator for 15 minutes. By chilling, the butter/fat will solidify and it'll be easier to work with.

Step 12

Roll the dough into a ball and cut in half. Note: This recipe can be used for cut out cookies. Form the dough into a disk, wrap and chill then roll out to ¼-½ inch, cut and bake.

Step 13

Roll the dough into 2 long logs.

Step 14

Each log should be 10 inches (25 cm) long with 1 inch (2.5 cm) diameter.

Step 15

Cut the long logs in half; now you have four 5-inch (12.5 cm) logs.

Step 16

Prepare a small flat container (or baking sheet) and add white sesame seeds (save the black one for later a time). Moist a sheet of paper towel with water and wrap around a log so the dough is moistened.

Step 17

Roll the moistened log in the sesame seeds and wrap in parchment paper or plastic.

Step 18

I've learned the best way to keep the dough from flattening out on the bottom is to place the dough on rice.

Step 19

Roll the other 2 logs in the black sesame seeds and wrap in parchment paper or plastic.

Step 20

Chill the cookie dough in the refrigerator for at least 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper.

Step 21

Once the dough is chilled, use a sharp knife to cut dough into 8 slices of even thickness.

Step 22

Cut the rest of the cookie dough and transfer to the baking sheet lined with parchment paper. If the dough is no longer chilled, you can put the baking sheet in the refrigerator for 15 minutes until the cookies are chilled and firm. Tip: If the cookie dough is chilled, they will not completely lose their shape.

Step 23

Bake the chilled cookies for 20-22 minutes or until lightly browned on the edges.

Step 24

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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