Sesame and Miso Cookies (คุกกี้มิโสะงาคั่ว)

1.Leave butter to soften at room temperature for 15 minutes.

2.Beat butter, rice bran oil shortening, miso, and sugar until creamy and light. Add eggs and incorporate well.

3.Sift flour and baking powder in and beat over low speed until just combined.

4.Divide cookie dough into four portions. Dust the working surface with flour then roll cookie dough into 1-inch-thick logs. Wrap each cookie dough with cling film and chill for 20 minutes.

5.Add white and black sesame into a tray. Roll cookie dough over sesame and wrap with cling film again. Lightly press on cookie doughs to make sure that sesame seeds are adhered to the dough and chill for 20 minutes.

6.Preheat oven to 180°C. Cut cookie dough logs into 1-cm-thick slices through the cling film. (cling film will hold cookie dough shape). Remove cling film from cookie slices and place on a baking sheet. Bake cookies in an oven for 12 minutes and leave to cool on a baking sheet before serving.