Cortney loves to experiment with unique ingredients and miso and kimchi are no exception! You’ll love the Miso Thumbprint Cookies and savory Kimchi Pancakes that you’ll sample inclass. Try Gomae, a Japanese spinach salad with sesame seeds and sesame dressing,...
Preheat the oven to 350ºF.
Whisk the all-purpose flour, baking powder and salt together until combined.
In the bowl of an electric stand mixer, fitted with the paddle attachment, combine the butter and tahini. Beat on medium-high speed until light and fluffy, about 6 minutes. Add the sugars and beat until light and fluffy again. Add the egg and scrape down the sides of the bowl. Add the vanilla. Reduce mixer to low speed and add the flour mixture. Mix just to combine.
Line two rimmed baking sheets with parchment paper. Roll a tablespoon of the dough into a ball and then roll in the toasted sesame seeds. Arrange the balls on sheet trays 1-inch apart. Bake for 10 minutes. Remove from the oven and make an indentation in the center of each cookie. Return to the oven and bake until golden brown, about 6 minutes more.
To make the caramel, add the maple syrup to a medium saucepan. Heat over medium-high heat until the temperature reaches 230 ºF. Remove from the heat and stir in the remaining butter, heavy cream and miso. Let cool a bit before spooning a teaspoon of filling into the center of the cookies. Let firm up in the fridge for about 20 minutes before serving.
Cortney loves to experiment with unique ingredients and miso and kimchi are no exception! You’ll love the Miso Thumbprint Cookies and savory Kimchi Pancakes that you’ll sample inclass. Try Gomae, a Japanese spinach salad with sesame seeds and sesame dressing, and Kimchi Fried Rice with Fried Egg and Bacon at home!
Try the additional bonus recipes attached in the PDF above!