Miso Brown Butter Cookies ♦

Miso Butter cookie


Miso Brown Butter Cookies 

This sounds too interesting to not attempt… Be patient my babies ⇒ Patience is worth its wait in gold (or Butter Cookies)   😉

  • 1 1/2 sticks TJ’s Unsalted Butter, sliced into even squares
  • 2/3 cup TJ’s Organic Brown Sugar
  • 1 1/2 Tablespoons TJ’s Mild Yellow Miso
  • 1 1/2 cup Baker Josef’s Unbleached All-Purpose Flour
  • 1 teaspoon TJ’s Baking Soda
  • 2 Tablespoons TJ’s Turbinado Raw Cane Sugar
  • 1 bag TJ’s Sesame Honey Almonds

Preheat oven to 325 F°. Line a cookie sheet with parchment paper or a non-stick silicone sheet, set aside. In a light-colored saucepan, melt butter pads over medium heat, stir constantly until it smells nutty and starts to turn a medium brown color. Immediately remove butter from heat and pour into a bowl and let cool slightly. Whisk brown sugar and miso into the brown butter and set aside. In a seperate bowl, whisk together flour and baking soda. Slowly stir flour mixture into the butter mixture, using hands to form into a ball until uniform. Do not overmix. Let dough cool to room temperature. Place turbinado sugar on a plate. Roll 2 teaspoons of dough into a ball, then roll in turbinado sugar. Place ball on the prepared cookie sheet. Gently press a sesame honey almond into the center of the cookie. Repeat for rest of dough. Bake 12 minutes or until lightly golden. Cool for 5 minutes, then enjoy! **Recipe Credit: Trader Joe’s 2014 Master-at-Miso Recipe Contest Finalist – Albert Huntington**

Serves: 12
Cooking Time: 35 Minutes



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