Crisp Kinako Cookies Recipe by cookpad.japan
Cooking Instructions 50 mins 1 In a bowl, cream the butter and the sugar until pale. Add the egg and continue mixing. 2 Sift in the kinako, flour, baking powder and mix until the dough comes together. Divide the dough into two, and mix in the chocolate chips into one, and the sesame seeds into the other. 3 Form the dough into square sticks and wrap in plastic wrap. Let rest in the refrigerator for about 30 minutes. 4 Cut to a thickness of 5-8 mm, and line on a cookie sheet lined with parchment paper. Bake at 170℃/340°F for about 15 minutes, until the cookies are lightly browned. 5 If using a food processor, add the butter and the sugar and process until pale. Add the egg and process until smooth. Add the ★ ingredients and process until the dough comes together. After that, take the dough out of the food processor and the steps are the same thereafter. 6 You can also roll out the dough and cut it into squares using a knife. The square cookies in the picture were made that way. 7 At Step 3, if you roll the dough in sesame seeds before chilling, you will get cookies like in the top picture. 8 Birthday cookies for my friend ❤ 1 In a bowl, cream the butter and the sugar until pale. Add the egg and continue mixing. 1 In a bowl, cream the butter and the sugar until pale. Add the egg and continue mixing. 2 Sift in the kinako, flour, baking powder and mix until the dough comes together. Divide the dough into two, and mix in the chocolate chips into one, and the sesame seeds into the other. 2 Sift in the kinako, flour, baking powder and mix until the dough comes together. Divide the dough into two, and mix in the chocolate chips into one, and the sesame seeds into the other. 3 Form the dough into square sticks and wrap in plastic wrap. Let rest in the refrigerator for about 30 minutes. 3 Form the dough into square sticks and wrap in plastic wrap. Let rest in the refrigerator for about 30 minutes. 4 Cut to a thickness of 5-8 mm, and line on a cookie sheet lined with parchment paper. Bake at 170℃/340°F for about 15 minutes, until the cookies are lightly browned. 4 Cut to a thickness of 5-8 mm, and line on a cookie sheet lined with parchment paper. Bake at 170℃/340°F for about 15 minutes, until the cookies are lightly browned. 5 If using a food processor, add the butter and the sugar and process until pale. Add the egg and process until smooth. Add the ★ ingredients and process until the dough comes together. After that, take the dough out of the food processor and the steps are the same thereafter. 5 If using a food processor, add the butter and the sugar and process until pale. Add the egg and process until smooth. Add the ★ ingredients and process until the dough comes together. After that, take the dough out of the food processor and the steps are the same thereafter. 6 You can also roll out the dough and cut it into squares using a knife. The square cookies in the picture were made that way. 6 You can also roll out the dough and cut it into squares using a knife. The square cookies in the picture were made that way. 7 At Step 3, if you roll the dough in sesame seeds before chilling, you will get cookies like in the top picture. 7 At Step 3, if you roll the dough in sesame seeds before chilling, you will get cookies like in the top picture. 8 Birthday cookies for my friend ❤ 8 Birthday cookies for my friend ❤ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tinklee's BBQ/Oven Roasted Corn on the Cob Quickles, quick pickles Mike's Garlic Swiss Burgers Quiet Valley Roast Chicken Wild blackberry cobbler Tinklee's BBQ/Oven Roasted Corn on the Cob Quickles, quick pickles Mike's Garlic Swiss Burgers Quiet Valley Roast Chicken Wild blackberry cobbler Chicken and Bell Peppers Simmer with Preserved Lemons ＆ Dried Parsley Easy Homemade Squid Ink Risotto 5 Minute Milk Risotto that Kids Love Super-Easy! 3 Minutes in the Microwave - Mug Cup Cake How to Degrit Manila Clams Our Family's Easy and Quick Beef Rice Bowl Curry Doria Made From Leftovers Simple Time-Saver Cookies Using a Bread Maker Time-Saver Recipe - 2 Minute Pressure Cooker Pasta Quick Sweet Chinsuko (Okinawan Cookies) Chicken and Bell Peppers Simmer with Preserved Lemons ＆ Dried Parsley Easy Homemade Squid Ink Risotto 5 Minute Milk Risotto that Kids Love Super-Easy! 3 Minutes in the Microwave - Mug Cup Cake How to Degrit Manila Clams Our Family's Easy and Quick Beef Rice Bowl Curry Doria Made From Leftovers Simple Time-Saver Cookies Using a Bread Maker Time-Saver Recipe - 2 Minute Pressure Cooker Pasta Quick Sweet Chinsuko (Okinawan Cookies)