113g (1 stick) Unsalted Butter
2 tbs white miso paste
1 large Egg
200g all-purpose flour
1 tsp Baking Powder
3 tbs White sesame seeds
3 tbs Black Sesame Seeds
This is Sweet-Savory taste cookie receipt for savory cookie lovers. The receipt can make 32 cookies, I baked all at once, but you can make it to 2 batches for better shapes.
-Using a handheld mixer to beat the butter for 30 seconds in a large bowl.
-Add 1/2 cup of sugar and 2 Tbsp of miso.
-Beat everything together until smooth and fluffy.
-Whisk an egg first and then add it into the butter mixture while mixing gradually.
-Using high speed until well combined together.
-Mixing 1 ⅔ cup all-purpose flour and 1 tsp baking powder.
-Gradually add the flour mixture into the mixing bowl at low speed.
-Once you finish adding all the flour mixture, turn up to high speed and beat until incorporated.
-Sprinkle a small amount of flour on the working surface and transfer the dough.
-Roll the dough into a ball and cut in half.
-Then Roll each dough into 2 long logs. And cut each long logs into halves.
-Prepare a small flat container (or baking sheet) and add white sesame seeds (save the black one for later a time). Moist a sheet of paper towel with water and wrap around a log so the dough is moistened.
-Roll 2 of the moistened logs in the white sesame seeds and wrap in parchment paper or plastic.
-Repeat the other 2 logs in the black sesame seeds and wrap in parchment paper or plastic.
-Chill the cookie dough in the freezer for at least 30 minutes.
Cooking with AirGO
-Line a parchment paper in the AirGO pan.
-Once the dough is chilled, use a sharp knife to cut each dough into 8 slices of even thickness.
-Place cookie dough in the pan.
-Set AirGO to Oven function 350F for 12-14mins.
-Start bake the chilled cookies within preheating time. Bake until light brown on the top.
-Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.