Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Misukaru powder
Special equipment needed:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, cornstarch, powdered sugar, baking powder, salt, and Misukaru powder. Mix well.
3. In another mixing bowl, cream the butter and vegetable oil together using an electric mixer until smooth.
4. Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the butter mixture and mix until a dough forms.
6. Roll the dough into small balls and place them on the prepared baking sheet, leaving a little space between each cookie.
7. Flatten each ball slightly with a fork.
8. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 27-30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 20-24 cookies
Nutritional information:
Calories: 120
Fat: 6g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 35mg
Carbohydrates: 15g
Fiber: 0g
Sugar: 4g
Protein: 1g
Substitutions for ingredients:
- Misukaru powder can be substituted with matcha powder or cocoa powder.
Variations:
- Add chopped nuts or chocolate chips to the cookie dough for added texture and flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the vegetable oil to ensure a smooth mixture.
- Do not overmix the dough as it can result in tough cookies.
- Flatten the cookies slightly with a fork before baking to ensure even baking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Warm the cookies in the oven at 350°F (180°C) for 5 minutes or until heated through.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for an elegant presentation.
Garnishes:
Garnish the cookies with a sprinkle of Misukaru powder or chopped nuts.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cookies with fresh fruit or a cheese platter for a sweet and savory snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to the mixture.
- If the cookies are too flat, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients to prevent contamination.
Food history:
Misukaru powder is a Japanese ingredient made from roasted soybeans that is commonly used in desserts and baked goods.
Flavor profiles:
Misukaru powder has a nutty and slightly sweet flavor that pairs well with buttery cookies.
Serving suggestions:
Serve the cookies as a sweet snack or dessert.
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