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miso butter cookies
(recipe, Sarah Gilbert)
Introduction
a fritter about making my own miso plunged me into a sudden obsession with the stuff. Liz Crain linked to her post about Jorinji miso -- the local product available at the market three blocks form my home -- and I couldn't resist buying their new chickpea miso and trying my hand at miso butter cookies.
this recipe is equal parts what-seemed-right (I bought tahini for the project) and what-I-had-on-hand (the maple syrup and combination of flours are my baking standbys). it could use a lot of variation, as the resulting cookie tends to crumble terrifically, although you may find yourself licking your finger to pick up whatever crumbs escape you.
Ingredients
- ¾ cup unsalted butter, softened
- 4 tsp. chickpea miso (or whatever miso you have available)
- ½ cup tahini
- 2 to 3 Tbsp. hazelnut butter (or other nut butter)
- ½ cup maple syrup
- 1 egg
- 1 cup brown rice flour
- 1 cup whole wheat pastry flour
- 1 tsp. baking soda
Steps
- Preheat oven to 300 degrees.
- Cream together butter, miso, tahini, and other nut butter, until fluffy.
- Add maple syrup and mix well.
- Add egg and mix again until smooth.
- In separate bowl, mix together flours and baking soda.
- In three additions, mix flour mixture together with butter mixture, until well combined.
- Using wet hands, form into cookies about ¾ inch high and 1-3 inches in diameter.
- Bake just until bottoms and edges begin to turn golden.