Miso butter Cookies

Such buttery goodness in a Japanese butter cookie!
Picture
Ingredients - Makes 2 dozen.
1/2 cup butter (1 stick), room temperature
1/2 cup sugar
2 tablespoons white miso
1 egg, slightly beaten
1 & 2/3 cups all-purpose flour
1 teaspoon baking powder
6 tablespoons toasted sesame seeds
Steps
  1. Beat butter on high for about 30 seconds.  
  2. Add sugar and miso and beat 2 more minutes.  Beat in the slightly beaten egg.
  3. In a separate bowl, stir together the flour and backing powder.  Sift.
  4. Beating at low speed, add the flour mix into the batter, continue to beat at high speed for a minute or so.
  5. Chill dough for about 10 minutes. Then on a floured surface, roll the dough into a 2-inch diameter log.  Cut in half. 
  6. Put sesame seeds on a plate and roll the  cookie dough logs in the seeds .   Wrap in plastic wrap and refrigerate for at least 2 hours.
  7. Preheat oven to 350° F and line a cookie sheet with parchment paper, grease, or spray with non-stick spray.  
  8. Remove cookie dough logs from fridge and cut each into 1/2-inch cookie slices.  Place on the cookie sheet and bake 12 - 14 minutes or until edges are golden brown.
  9. Let cool on cookie sheet for a bit, then transfer to a wire rack.  (The wire rack keeps them crisper!)​