miso cookies
(2 ratings)
A Japanese cookie. This only uses 1/2 an egg, so either use 1/8 cup egg substitute, or beat a whole egg and measure out 1/8 cup.
(2 ratings)
yield
36 serving(s)
prep time
2 Hr 30 Min
cook time
15 Min
method
Bake
Ingredients For miso cookies
-
2 Tbspmiso paste
-
1/2 cunsalted butter (room temperature)
-
1/2 cgranulated sugar
-
1/8 cliquid egg substitute (or 1/2 egg-see descrition)
-
1 1/2 call purpose flour
-
1/2 tspbaking soda
-
raw sugar, to coat cookies
How To Make miso cookies
-
1Beat Miso, butter, and sugar in a bowl until creamy. Add egg and beat until well blended.
-
2Add flour and baking soda, and mix until dough comes together. Wrap dough with plastic wrap and refrigerate for 30 minutes.
-
3Cut the dough in half and shape each half into a 2" round log. Roll each log in raw sugar, to coat. Wrap each log with plastic wrap and refrigerate for 2 hours.
-
4Preheat oven to 350F. Line baking sheets with parchment paper.
-
5Slice the cookie dough into 1/2" thick rounds. Place cookies on prepared baking sheet about 1 inch apart.
-
6Bake for 12-15 minutes.
-
7Cool on wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT