Miso Caramel & Black Sesame Shortbread

Instructions

1. 1

   In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (3 minutes)

   ~3 min
2. 2

   Add the white miso paste and vanilla extract to the butter mixture. Mix until well combined. (2 minutes)

   ~2 min
3. 3

   In a separate bowl, whisk together the all-purpose flour, ground black sesame seeds, and salt. (1 minute)

   ~1 min
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Do not overmix. (2 minutes)

   ~2 min
5. 5

   Turn the dough out onto a clean surface and form it into a log shape, approximately 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. (30 minutes)

   ~30 min
6. 6

   Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. (5 minutes)

   ~5 min
7. 7

   Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart. (3 minutes)

   ~3 min
8. 8

   Bake for 15-18 minutes, or until the edges are lightly golden and the centers are set. (18 minutes)

   ~18 min
9. 9

   Let the shortbread cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (10 minutes)

   ~10 min