Miso Sesame Cookies, #CookieWeek

Miso – a fermented soybean/rice/barley/salt mixture – is often seen in savory Japanese cuisine. The salty character of miso complements corn, salmon and provides the base for a myriad of miso soup recipes. I’d bet that miso is found in the kitchen of almost every household in Japan…Speaking of gambling, for this #CookieWeek post I used miso for a sweet Miso Sesame Cookie.

Miso Sesame Cookies

I took an even bigger risk by altering the original miso cookie recipe by culinary maestro, Ann Low and making it gluten-free. As one whose risk-taking has not always paid off, I was a tad nervous. But I kept breathing; reminding myself to trust my intuition and previous experiences baking gluten-free treats. The result? A buttery cookie with a delicate crumb. The sesame seed flavor was subtle and added a nice nuttiness. The miso provided the salt needed to highlight the sweeter ingredients.

A Perfect Companion to Tea: Miso Sesame Cookies 

Happy to say my gluten-free miso sesame cookie was very similar to the sesame sablé cookies created by Chef Keiko Nojima of Patisserie Chantilly in Southern California. Yay! What a wonderful way to wind down #CookieWeek hosted by Susan of Girl in the Little Red Kitchen and Kim of Cravings of a Lunatic. Just in case you missed Monday’s post, you still have time to win some wonderful #CookieWeek prizes from KitchenAid, King Arthur, OXO, Silpat and Zulka Sugar. Click here for details.

Miso Sesame Cookies

Miso Sesame Cookies are light, delicate butter cookies sprinkled with a subtle, nutty sesame flavor. Perfect for the ladies-who-lunch crowd and teatime!

This recipe is adapted from the Anncoo Journal.

  • ¼ cup softened butter
  • ½ cup sugar
  • 3 generous tablespoons of white miso
  • 1½ cups rice flour blend
  • 3 tablespoons corn flour
  • 2 tablespoons amaranth flour
  • 1 tablespoon sesame seeds
  1. Beat butter and sugar until combined. Add miso. Continue to beat for about 3 minutes.
  2. Whisk together the flours and sesame seeds.
  3. Pour the flours and seeds into the butter, sugar, miso mixture.  When thoroughly combined, place the dough onto wax paper. Form a log about one inch high. Refrigerate overnight.
  4. Slice the log into ¼ inch thick rounds. Gently place them on Silpat covered or parchment paper lined cookie sheets. Bake for 16 minutes or until golden brown around the edges in a 360 degree oven.

Here are a few more recipes guaranteed to bring on the grins!

Bethmännchen cookies by Masala Herb Chewy Brigadeiro Pecan Bars by Food Lust People Love Chocolate Cookie Thumbprints with Sweet Pepper Jelly by Omeletta Chocolate-Stuffed Gingerbread Cookies by i heart eating Earl Grey Icebox Cookies by Crumb Gluten Free Chocolate Chip Cookies by Frugal Antics of a Harried Homemaker Homemade Thin Mints by The Girl In The Little Red Kitchen Malted Chocolate Chip Cookies by Like Mother Like Daughter Miso Sesame Cookies by NinjaBaking.com Peppermint Cream Thumbprint Cookies by Beyond Frosting Salted Caramel Stuffed Toffee Chip Cookies by The Cooking Actress Sandwich Cookies by Texana's Kitchen Shortbread Christmas Mouse Cookies by Cravings of a Lunatic Giant Ginger Cookies by Jen's Favorite Cookies

Wishing you risk-taking tasks with delicious rewards! 

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



Follow on Bloglovin