Such buttery goodness in a Japanese butter cookie!
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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
- Beat butter on high for about 30 seconds.
- Add sugar and miso and beat 2 more minutes. Beat in the slightly beaten egg.
- In a separate bowl, stir together the flour and backing powder. Sift.
- Beating at low speed, add the flour mix into the batter, continue to beat at high speed for a minute or so.
- Chill dough for about 10 minutes. Then on a floured surface, roll the dough into a 2-inch diameter log. Cut in half.
- 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.
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper, grease, or spray with non-stick spray.
- 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.
- Let cool on cookie sheet for a bit, then transfer to a wire rack. (The wire rack keeps them crisper!)
