Kyotofu Okara Cookie
Makes approximately 50 1/2 ounce cookies
1 pound unsalted butter, softened
200 grams light brown sugar
200 grams granulated sugar
250 grams wet okara
50 grams white sesame paste (Kinako)
50 grams black sesame paste
5 teaspoons vanilla
400 grams all purpose flour
1 teaspoon baking powder
50 grams kinako flour
4 Tablespoons ground toasted black sesame seeds
purple shiso for garnish
toasted white sesame seeds for garnish
1. Preheat conventional oven to 350°F and position 2 racks near the center. Cream butter, sugars and eggs until light and fluffy.
2. Add okara, vanilla, and white/black sesame paste. Mix to incorporate.
3. Mix flour, baking soda, and kinako/black sesame seeds in a bowl with a dry whisk. Add to creamed mixture and blend in all the dry ingredients with a rubber spatula or wooden spoon. Dough will become firm. Roll into 1/2 oz. balls and place on an ungreased cookie sheet.
4. Bake for 8 to 10 minutes until bottoms are golden brown, turning trays half way through. Cool on a wire rack. Dough can be refrigerated or frozen and thawed before baking. Garnish with purple shiso/white toasted sesame seeds.