Name: Sesame Miso Shortbread Sandwich Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Fusion (Japanese-inspired Western desserts)
Ingredients: 8 oz white chocolate chips (or finely chopped white chocolate bars); 3 oz heavy cream; 1/4 cup white miso paste; 1/3 cup toasted white sesame seeds; 2 sticks (1 cup) unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/2 teaspoon sea salt or 1 teaspoon kosher salt; Zest of 1/2 lemon; 1.75-2 inch round cookie cutter; Piping bag; 1/4 inch round piping tip; Rolling pin

Ingredients

8 oz white chocolate chips (or finely chopped bars)

3 oz heavy cream

1/4 cup white miso

1/3 cup toasted white sesame seeds

2 sticks butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/2 teaspoon sea salt (or 1 teaspoon kosher salt)

Zest of 1/2 lemon

1.75-2” round cookie cutter

Piping bag

1/4” round piping tip

Rolling pin

Instructions

Step 1: Prepare the filling by placing the white chocolate in a medium heat-proof bowl. Heat the heavy cream in the microwave until just below boiling, then pour it over the chocolate. Let stand for 1 minute, then whisk until smooth.

Step 2: Whisk in the white miso until smooth. Cover with plastic wrap and refrigerate for about 2 hours, stirring occasionally, until the texture firms but remains spreadable.

Step 3: Toast the white sesame seeds in a small pan over medium heat. Stir frequently; once the pan is hot reduce to medium-low and cook until fragrant and slightly darkened. Transfer immediately to a bowl to cool.

Step 4: In a stand mixer bowl, cream the softened butter and powdered sugar with the paddle attachment at medium speed for about 2 minutes until lightened and combined.

Step 5: Add the cooled toasted sesame seeds and salt to the butter mixture and mix to combine.

Step 6: Gradually add the flour in two additions on low speed, mixing just until combined.

Step 7: On a clean surface, place a half-sheet parchment and spread the dough evenly in the center by hand. Cover with another parchment piece and roll to about 1/4 inch (6 mm) thickness. Transfer the dough with parchment to a baking sheet and chill for 1 hour until firm.

Step 8: Preheat the oven to 350ºF (176ºC).

Step 9: Remove the top parchment from the chilled dough, place it back on top, flip the dough onto a working surface, then peel off the other parchment. Use a 1.75-2” round cookie cutter to cut rounds and place them on a parchment-lined baking sheet. Re-roll scraps as needed, chill, and cut more cookies.

Step 10: Bake the cookies at 350ºF (176ºC) for 12 to 15 minutes, until edges are lightly golden.

Step 11: Transfer cookies to a cooling rack to cool completely.

Step 12: Fill a piping bag fitted with a 1/4” round tip with the chilled miso cream. Pipe about 2 teaspoons of filling onto the bottom of a cookie, then gently sandwich with another cookie. Press lightly to spread the filling to the edges.

Step 13: Store assembled cookies in the refrigerator for 2 hours or overnight before serving, allowing the filling to fully set.

Tips & Variations

Use white chocolate bars chopped finely instead of chips for a smoother filling texture.

Consider adding a pinch of lemon zest to the dough for a brighter flavor.

For a nuttier dimension, try substituting some toasted black sesame seeds for white.

Be careful not to overbake the cookies; they should remain light golden for a tender shortbread.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. This chilling allows the filling to firm up and the flavors to meld beautifully. To serve, let them sit at room temperature for 10-15 minutes for a softer bite. Unassembled cookies can be stored in an airtight container at room temperature for up to 5 days.

FAQs

Can I make the cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum for structure, or add it separately, to maintain the right texture.

What if I don’t have white miso?

If white miso isn’t available, yellow miso can be used as a substitute. It has a stronger flavor, so start with a smaller amount and adjust to taste. Avoid red miso as it may overpower the sweet flavors.