1 stick unsalted butter
1/2 cup sugar
2 tbsp miso (mild and mellow white miso)
1 large egg (50 g w/o shell)
200 g all-purpose flour
1 tsp baking powder
6 tbsp toasted white sesame seeds
In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds.
Add sugar and miso. Beat together on medium-high speed until smooth, light, and fluffy, about 2 minutes.
Crack the egg and whisk in a small bowl. Gradually add the egg to the butter mixture while mixing.
Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine in between.
In a small bowl, combine flour and baking powder and mix with a fork. With a fine-mesh sieve, sift the flour mixture over a medium bowl.
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. If the dough is too soft, chill in the refrigerator for 15 minutes. By chilling, the butter/fat will solidify and it'll be easier to work with.
Roll the dough into a ball and cut in half.
Roll the dough into 2 long logs. Each log should be 10" long with 1" diameter.
Cut the long logs in half; now you have four 5" logs.
Prepare a small flat container (or baking sheet) and add white sesame seeds. Moist a sheet of paper towel with water and wrap around a log so the dough is moistened.
Roll the moistened log in the sesame seeds and wrap in parchment paper or plastic. The best way to keep the dough from flattening out on the bottom is to place the dough on rice.
Chill the cookie dough in the refrigerator for at least 30 minutes. Meanwhile, preheat oven to 350F. Prepare a baking sheet lined with parchment paper.
Once the dough is chilled, use a sharp knife to cut dough into 8 slices of even thickness.
Cut the rest of the cookie dough and transfer to the baking sheet lined with parchment paper. If the dough is no longer chilled, you can put the baking sheet in the refrigerator for 15 minutes until the cookies are chilled and firm. Tip: If the cookie dough is chilled, they will not completely lose their shape.
Bake the chilled cookies for 20 minutes or until lightly browned on the edges.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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