Are you also a holiday hot mess, swirling around baking a billion christmas cookies, decorating cakes, stressing over the perfect christmas presents for your parents who want NOTHING, and tearing your closet apart to salvage a holiday party outfit? No? It’s just me? I’m happy for you then! You definitely have your life together, a lot more than me. Gosh, there is just so much to do and so little time to figure out whats wrong with my royal icing recipe (I’m terrible at it and I can’t figure out why). I’m working away (at my real job) on a project that is sort of sucking the life and holiday cheer out of me. But we have back to back holiday parties this weekend, so that will be festive and fun! Or potentially really awful and I’ll have my first hangover of 2018. 2018 was not a typo. Is that sad or impressive? I’m particularly excited for Reuben’s holiday party because I literally know no one from his office and I like talking to strangers and making potential new friends. I hate small talk more than anything, so let’s hope there is none of that. His party is also going to be at a Spanish restaurant and the word on the street is that there will be octopus and lots of pinxtos! I love pinxtos.
I’m making up for my complete disinterest in work with baking as many cheery bites of sugar I can. I have a super cute holiday cake coming soon that I’m so excited to share! I brought it into work this past week and it caused quite a stir in the office. I’ve always wanted to say that. In the meantime, I’m leaving these Miso Toffee Shortbread Cookies for you. I love shortbread so much. The dough is so quick and easy to whip up. In the world of cookies, I definitely tend to prefer buttery cookies to sickly sweet sugar cookies. The flavors of these cookies dance on that fine line between sweet and salty, which you know I’m ALL ABOUT. I put salt on pretty much everything. I’ve been experimenting with miso in baking lately as a savory alternative to flakey sea salt and I’m obsessed! The honey miso butter I shared a few weeks ago is what I want to eat everyday forever if heart disease wasn’t a thing. The cookies have a delicate and beautifully melt in your mouth texture. The matcha white chocolate drizzle adds a nice herbaceous sweetness that is not completely necessary but definitely welcomed! The hint of green is also a nice minimal approach to holiday decorations. I had plans of putting together little cookie boxes to send to my friends, so I still have these cookies in our freezer. They freeze beautifully BTW. But I find myself taking one or two out everyday to warm up and snack on… so we will see if any of them actually make it to the cookies boxes. If we had a chimney in our apartment I would at least save a few for Santa : )
Okay gotta go. So sleepy. We stayed up way to late last night because we were researching Italy things. We bought tickets to Rome for this spring! If you have any recommends for Rome, Florence, and Tuscany please share them with me!! Ah, so excited for all the noods.
Miso Toffee Shortbread Cookies
makes about 32 2” cookies
miso toffee materials:
8 tbsp unsalted butter (1 stick)
1 cup white sugar
2 tbsp white miso paste
*recipe makes about 3 times the amount needed for the cookies!
12 tbsp unsalted butter - softened
1/3 cup powdered sugar
1/2 tsp salt
1 1/2 cup AP flour
matcha white chocolate materials:
4oz white chocolate
1/2 tsp food grade matcha powder
make miso toffee:
Melt butter in a sauce pan over medium heat. Add sugar and miso paste. Whisk to break up the sugar and miso. Bring toffee to a gentle boil while continually whisking. Gently boil for 7-8 minutes until the color is a deep amber. If you have a candy thermometer, you want the temperature to reach 285 degrees.
Pour toffee over a baking tray lined with a silicone mat or aluminum. Place in the freezer and allow to chill and harden.
Once hardened, break the toffee into 2”-3” ish pieces by smashing with a rolling pin or hammer. Place about a third of of the toffee shards in a ziplock bag. Lay the bag flat on half a kitchen towel. Fold the other half of the towel over the bag and crush the toffee with a hammer or rolling pin until pieces are small and fine. Pieces should no larger than 1/4”. Smaller pieces are better because the large pieces will melt and pool in the oven. Some larger pieces are okay though! Set crush toffee aside for cookies and keep the remaining toffee shards in an airtight container for treats later!
Combine flour and salt in a separate bowl. Whisk to evenly combine.
Cream butter and powdered sugar in your standmixer fitted with the paddle attachment. While mixing at low speed, gradually add in flour mixture and combine until the dough looks like wet sand.
Dump sandy dough on to a lightly floured work surface. Add crushed toffee and knead to combine for about 1 to 2 minutes until dough is smooth and toffee is evenly dispersed. Divide dough in half, form into discs, and wrap in plastic wrap. Chill in the freezer for 30 minutes or in the fridge for 1 hour.
Preheat oven to 350 degrees.
Roll out the dough on a lightly floured surface. Roll out until it is 1/4” thick. Cut out shapes using a cookie cutter. Place on a parchment paper lined baking tray.
Bake for 14-16 minutes until golden brown. Allow to cool on a wire rack.
make white chocolate drizzle:
Slowly melt white chocolate over a double boiler. Add in matcha powder and mix to combine.
Drizzle over cooled cookies.