Makes about 2 dozen cookies
½ cup butter, softened
2 tablespoons miso
¼ cup sugar
1¾ cup flour
Demerara or turbinado sugar, for sprinkling, optional
Use a hand-held or stand mixer to cream the butter, miso, and sugar together. When well blended and fluffy, beat in the egg. On low speed, mix in the flour.
Form the dough into a long cylinder as thick as you’d like your cookies to be wide. Chill at least 2 hours.
Preheat oven to 375℉. Cut the cylinder of dough into ¼-inch-thick cookies. Lay the cookies on a parchment-lined baking sheet about 1 inch apart. Sprinkle with sugar, if desired. Bake for 15 to 20 minutes, or until golden brown.