Sesame Miso Shortbread Sandwich Cookies Recipe
Delight in the rich and unique flavor of Sesame Miso Shortbread Sandwich cookies. These delicate shortbread rounds are infused with toasted white sesame seeds and sandwiched with a luscious white chocolate miso cream. Crisply baked to a light golden perfection, these cookies balance savory miso with the sweetness of white chocolate, creating an unforgettable treat that pairs beautifully with tea or coffee.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-inspired Western desserts)
- Diet: Vegetarian
Ingredients
Scale
For the Filling
- 8 oz white chocolate chips (or finely chopped white chocolate bars)
- 3 oz heavy cream
- 1/4 cup white miso paste
For the Shortbread Dough
- 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
Equipment
- 1.75–2 inch round cookie cutter
- Piping bag
- 1/4 inch round piping tip
- Rolling pin
Instructions
- Prepare the filling: Place the white chocolate in a medium heat-proof bowl. Heat the heavy cream in the microwave until just below a boil. Pour the hot cream over the white chocolate. Let sit for 1 minute, then whisk until smooth and combined. Stir in the white miso paste until the mixture is smooth and homogenous. Cover the bowl with plastic wrap and refrigerate for about 2 hours, stirring occasionally, until the filling is firm enough to hold its shape but still spreadable.
- Toast sesame seeds: In a small pan over medium heat, add the white sesame seeds. Stir frequently and reduce to medium-low once the pan is hot. Toast until the seeds release a fragrant aroma and their color slightly darkens, then immediately transfer to a bowl to cool to room temperature.
- Make the shortbread dough: Using a stand mixer fitted with a paddle attachment, beat together the softened butter and powdered sugar at medium speed for about 2 minutes until creamy and lightened in color. Add the cooled toasted sesame seeds and salt, mixing until incorporated. Gradually add the all-purpose flour in two additions on low speed, mixing just until combined. Avoid overmixing to keep the dough tender.
- Roll and chill the dough: Place a sheet of parchment paper on a clean workspace and transfer the dough to its center. Spread the dough evenly by hand, then cover with another piece of parchment. Roll out the dough to a uniform thickness of about 1/4 inch (6 mm). Transfer the dough on the parchment to a baking sheet and chill in the refrigerator for about 1 hour until firm.
- Preheat oven and prepare to bake: Set the oven temperature to 350ºF (176ºC). When the dough is firm, peel off the top parchment paper and replace it on the dough. Carefully flip the dough onto a work surface, then remove the other parchment piece.
- Cut and bake cookies: Using a 1.75-2 inch round cookie cutter, cut out rounds from the chilled dough and place them on a parchment-lined baking sheet. Gather any scraps, re-roll, chill, and cut additional cookies as needed. Bake the cookies for 12 to 15 minutes until the edges turn light golden brown.
- Cool the cookies: Remove the baking sheet from the oven and transfer the cookies to a wire rack. Allow them to cool completely before assembly to prevent the filling from melting.
- Assemble the sandwiches: Fill a piping bag fitted with a 1/4 inch round tip with the miso white chocolate filling. Pipe about 2 teaspoons of filling onto the bottom center of one cookie. Gently press another cookie on top, bottom side down, to create a sandwich. Repeat for all cookies.
- Chill before serving: Place the assembled cookie sandwiches in the refrigerator for at least 2 hours, up to overnight, to let the filling firm up and the flavors meld before enjoying.
Notes
- Ensure the heavy cream is heated just below boiling to properly melt the white chocolate without seizing.
- Use unsalted butter for better control of saltiness in the dough, adding sea or kosher salt separately.
- To get evenly sized sandwiches, use a consistent cookie cutter and piping amount for the filling.
- Store the assembled cookies in an airtight container in the refrigerator to keep them fresh up to 3 days.
- You can toast the white sesame seeds in advance and store in an airtight container at room temperature.
Keywords: shortbread, sesame, miso, white chocolate, sandwich cookies, Japanese-inspired dessert, baked cookies
