Miso Toffee Shortbread Cookies

Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food
Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Miso Toffee Shortbread Cookies // Eat Cho Food

Are you also a holiday hot mess, swirling around in circles, 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. Is that sad or impressive? I’m particularly excited for Reuben’s holiday party because I literally know no one from his office and sometimes 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!

shortbread materials:

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:

  1. 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.

  2. Pour toffee over a baking tray lined with a silicone mat or aluminum. Place in the freezer and allow to chill and harden.

  3. 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!

make shortbread:

  1. Combine flour and salt in a separate bowl. Whisk to evenly combine.

  2. 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.

  3. 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.

  4. Preheat oven to 350 degrees.

  5. 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.

  6. Bake for 14-16 minutes until golden brown. Allow to cool on a wire rack.

make white chocolate drizzle:

  1. Slowly melt white chocolate over a double boiler. Add in matcha powder and mix to combine.

  2. Drizzle over cooled cookies.

Coconut Shortbread Cookies

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 Can someone please come over to clean our apartment and do our laundry????? I'll pay you in cookies and real money. 

Reuben and I are currently in manic cleaning mode this week because his parent are flying into town on Friday. What I really mean is that I am just shuffling things around and Reuben is actually deep cleaning the whole place. I'm a bad cleaner. My mom probably laughed her butt off as she read that. Reuben is really a saint though. 

Anyways, Reuben's folks are flying into town from New Jersey for the holidays and I'm excited! I love having visitors in San Francisco. It means that we get to eat at all of our favorite restaurants, see our favorite sights, and get some quality family hangout time. I feel stuffed and happy just thinking about it. They visit this time every year and I feel like their arrival always signifies the beginning of Christmas vacation for me. I normally get a few days with them before I jet home to Ohio. So, I have one more holiday party, some San Francisco touring, a few days of a work, and a quick red eye flight until I'm all cozy with my own family in Ohio. I. CAN'T. WAIT. Before I leave for Cleveland, I'm planning on cooking some of Cho Momma's best dishes (sticky rice and her secret fried chicken recipe) for Reuben's parents so they get a little taste of a Cho Family Christmas! I'll have to figure out a way to make Reuben watch Love Actually with me........

You should see the google doc I have going with all the recipes and ideas that I want to test out. It's crazy. But I'm hoping that my time at home will allow me some quality time in the kitchen and a dishwasher to help me clean my tornado level mess. I have buns, a birthday cake for my grandma, homemade noodles, and of course Christmas cookies on the agenda. I like to make a ton of cookies every Christmas. They either go to Mom's coworkers or sit out on a pretty platter at one of our family dinners. It's nice to have family around to help eat my experiments!

With all the sugar flying around this month, I've been attempting to be more mindful about the amount of sugar I'm putting into my baked goods. I've mentioned it before, but I reduce the amount of sugar in all my recipes. I want it just perfectly sweet! Not "ah, I feel a cavity coming in" sweet. Lately, I've been researching and experimenting with alternative sugars. I'm really into coconut sugar. It's naturally nutty, slightly malty in flavor, and works as an awesome substitute for brown or white sugar. It's also lower on the glycemic index than sugar, which is definitely a perk when you have some diabetic loved ones.

I've swapped out all the sugar in the actual cookie with coconut sugar and it gives them a pretty light brown color and delicious malty flavor. To keep the coconut train going, I also added some unrefined coconut oil in the cookie, coconut milk in the glaze, and some toasted coconut as a topping. I can't get enough of the coconut! Seriously though. I'm finding myself trying to work in some coconut flavor into everything. Coconut buttercream. Coconut Curries. Coconut Chicken. Coconut Rice. Coconut Pizza??? Reuben would hate that idea. 

The colorful cookie toppings are crushed pistachios and freeze dried strawberries. They are my way of avoiding to buy basic red and green sprinkles. Nothing wrong with them if that's your thing! I just had some laying around and thought they would be pretty. If you squint your eyes a little, they sort of look like flower petals. Spring time cookie too?!

The cookies are not super sweet on their own because you're about to pour more sugar on top of it. So if you're going to not glaze the cookies, I would up the sugar to 3/4 cup of coconut sugar. These shortbread cookies are really delightful after a few hours. It allows the glaze to set and the shortbread to reach it's ideal soft yet crumbly texture. I found myself sneaking a bar or two in the mornings to enjoy with my tea and it was such a cozy experience! 

Happy baking!!!


Coconut Shortbread Cookies

makes about 28  1"x2.5"cookies

cookies:
12 Tbsp unsalted butter - softened
1/2 coconut sugar
3 tbsp melted coconut oil (unrefined)
1/2 tsp salt
1 1/2 cup flour

glaze:
2 cups powdered sugar
2 Tbsp coconut milk (regular milk works fine too)

toppings:
toasted coconut flakes
crushed pistachios
crushed freeze fried strawberries

step:

1. Preheat your oven to 300 degrees.

2. Cream together the softened butter, coconut sugar, melted coconut oil, and salt until smooth. Stir in the flour until combined.

3. On a lightly floured surface, lightly knead the dough for 1-2 minutes. Dough should be smooth and consistent. Divide the dough into 2 equal parts. Pat into round discs and wrap is plastic wrap. Place in the fridge for 30 minutes.

4. On a lightly floured surface again, roll out one dough disc until it is about a 1/4" thick. Dust the dough or the rolling pin with flour in case it starts to stick. Lightly flour your cookie cutter and punch out your cookies. Place cookies on a parchment lined baking tray. Repeat with other half of dough. Poke the cookies a few times with a fork.

5. Bake for 35 to 40 minutes until golden brown. Allow to completely cool on a cooling rack. If your cookies are bigger they may need to cook a little longer.

6. Prepare your glaze by whisking together powdered sugar and coconut milk until smooth. Add a little more milk or powdered sugar to get your desired consistency.

7. Once the cookie on completely cooled, pour the glaze over the cookies. Top with toasted coconut flakes, crushed pistachios, and freeze dried strawberries. Allow the glaze to set up and enjoy!

* I think they are best after a few hours!

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