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.
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(2 ratings)
yield
36 serving(s)
prep time
2 Hr 30 Min
cook time
15 Min
method
Bake
Ingredients For miso cookies
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2 Tbspmiso paste
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1/2 cunsalted butter (room temperature)
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1/2 cgranulated sugar
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1/8 cliquid egg substitute (or 1/2 egg-see descrition)
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1 1/2 call purpose flour
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1/2 tspbaking soda
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raw sugar, to coat cookies
How To Make miso cookies
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1Beat Miso, butter, and sugar in a bowl until creamy. Add egg and beat until well blended.
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2Add flour and baking soda, and mix until dough comes together. Wrap dough with plastic wrap and refrigerate for 30 minutes.
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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.
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4Preheat oven to 350F. Line baking sheets with parchment paper.
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5Slice the cookie dough into 1/2" thick rounds. Place cookies on prepared baking sheet about 1 inch apart.
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6Bake for 12-15 minutes.
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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!
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