Miso Cookies

Method5 steps · about 2 hr 35 min

1. 1

   Step 1: Beat Miso, butter (1/2 cup), and sugar (1/2 cup) in a bowl until creamy. Add egg and beat some more.

   Uses 2 Tbsp Miso paste · 1/2 cup butter (room temperature) · 1/2 cup sugar · 1/2 egg

2. 2

   Step 2: Then add flour and baking soda (1/2 tsp), and mix until dough comes together.

   Uses Creamed miso butter sugar and half-egg mixture · 1 1/2 cup all purpose flour · 1/2 tsp baking soda

3. 3

   Step 3: Divide the dough in half and form two 2-inch-wide logs. Use a little extra flour only if sticky, or chill 30 minutes first to firm. Coat the logs with raw sugar, wrap and refrigerate for 2 hours.

   Refrigerate shaped cookie logs · 120 minUses Miso cookie dough · Extra flour only if needed to prevent sticking while shaping · raw sugar

4. 4

   Step 4: Slice the cookie dough into 1/2" thick rounds. Place cookies on a sheet pan lined with parchment paper.

   Uses Chilled raw-sugar-coated miso cookie logs

5. 5

   Step 5: Bake in preheated oven at 350F (175C) for 12-15 minutes.

   Bake cookies · 15 minUses Sliced miso cookies on parchment-lined tray