Miso Butter Cookies
Ingredients
- ½ cup butter, softened
- ½ cup sugar
- 2 Tbsp white miso
- 1 large egg
- 1⅔ cup all-purpose flour
- 1 tsp baking powder
- ¼ cup toasted sesame seeds
- ¼ cup black sesame seeds
Instructions
- Beat butter, sugar, and miso at medium speed with an electric mixer until fluffy. Add egg, beating until blended.
- Stir together flour and baking powder in a bowl. Gradually add flour mixture to butter mixture, beating until combined.
- Roll dough into a 2-inch log, wrap in plastic wrap, and refrigerate for at least 4 hours or up to 3 days.
- Preheat oven to 350°F. Unwrap dough log and cut into ½-inch-thick slices.
- Stir together sesame seeds on a shallow plate. Roll edges of cookies in sesame seed mixture, pressing gently to adhere. Place on parchment paper lined baking sheets, and bake 12 to 14 minutes or until lightly golden.
- Let cookies cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks. Store cookies in an airtight container up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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