Miso & Black Sesame Seeds Cookies

5.0 from 9 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Japanese

Ingredients: Beans Nuts and Seeds

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 24

Ingredients

• 1 stick (8 tablespoons) unsalted butter, softened and at room temperature
• 100 gram confectioners sugar
• 2 tablespoon miso paste (I use white, but you can use any kind)
• 1 egg
• 200 gram all-purpose flour
• 1 tablespoon black sesame seeds, toasted

Instructions

1. In a large mixing bowl, beat butter, sugar, and miso paste until pale and fluffy. Add egg, and beat until well mixed.
2. Add all-purpose flour and black sesame seeds. Beat again on lowest speed just until the dough comes together.
3. Transfer cookie dough on to a parchment paper. Gently shape into a 1.5" log (doesn't have to be exact). Rest the dough in the freezer for 30 minutes until firm enough to cut cleanly.
4. Preheat oven to 180 Celsius (350 Fahrenheit) and line a baking sheet with parchment paper.
5. Remove cookie dough from freezer, unwrap, and cut into equal 24 pieces. Each should be about 1/4 inch (or 1/2 cm) thick and arrange on the baking sheet. (*)
6. Bake for about 25 minutes, or until golden brown and the edges look darker.
7. Remove from oven, cool on a wire rack until room temperature. Store cookies in an airtight container for up to 1 week.

Notes

• (*) The cookies don't expand much while baking. I use a half-sheet pan and arrange the cookies in 4x6 and none ends up touching each other.