Miso Cookies
Recipe: #20152
July 15, 2015
Categories: Desserts, Cookies, Slice and Bake, Japanese, Christmas, Oven Bake, Vegetarian Flour, Sugar, Butter/Margarine, more
"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."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (12 g)
- Calories 56
- Total Fat - 3.1 g
- Saturated Fat - 1.7 g
- Cholesterol - 7.4 mg
- Sodium - 18.9 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 0.6 g
- Sugars - 2.8 g
- Protein - 0.9 g
- Calcium - 11.4 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beat Miso, butter, and sugar in a bowl until creamy. Add egg and beat until well blended.
Step 2
Add flour and baking soda, and mix until dough comes together. Wrap dough with plastic wrap and refrigerate for 30 minutes.
Step 3
Cut 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.
Step 4
Preheat oven to 350F. Line baking sheets with parchment paper.
Step 5
Slice the cookie dough into 1/2" thick rounds. Place cookies on prepared baking sheet about 1 inch apart.
Step 6
Bake for 12-15 minutes.
Step 7
Cool on wire rack.
Tips
No special items needed.
0 Reviews
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