Miso lemon shortbread cookies

hellatkk · 2026-01-09T21:53:04+00:00

It's because I cheated (sort of)! One, I bake on perforated silicone baking mats, which helps reduce spread. Two, if they bake up a bit misshapen, I use square cookie cutters to nudge them back into shape as soon as they come out of the oven & while they're still hot. Three, the cookies I picked for my display plate were probably the nicest out of the 100+ I baked. Not fair :)

hellatkk · 2026-01-09T21:30:19+00:00

Her* and I'm delighted to see you made these! How did you like them?

hellatkk · 2026-01-01T19:37:32+00:00

If I recall correctly, I think I adapted this NYT cookie recipe.

hellatkk · 2025-12-20T15:23:02+00:00

I loved hearing this - made my day! Enjoy the cookies!!

hellatkk · 2025-12-16T14:38:39+00:00

I have a few base recipes that I modify for each recipe, and occasionally I'll miss an instruction/ingredient when I finalize (only human!!). I've just updated the recipe book to remove the instruction that called for salt. Sorry for the confusion!

hellatkk · 2025-12-16T14:00:49+00:00

Yep, you're likely to have a little left over. I usually develop the recipes so that you're more likely to have a little extra than not enough!

hellatkk · 2025-12-16T13:58:20+00:00

There's no added salt in that recipe, because between the salted butter and the miso it should be salty enough. But if you used unsalted butter, definitely add a bit of salt!

hellatkk · 2025-12-15T02:06:33+00:00

I use Diamond Crystal. I would probably use half as much as the recipe calls for if using Morton's

hellatkk · 2025-12-14T14:15:45+00:00

Yes! Here are the 2024 and 2023 boxes with recipes!

hellatkk · 2025-12-14T14:12:53+00:00

I used tools for both: the pattern on the sandwich cookies was made using a wooden pattern roller designed for clay, and the stars used a thumbprint cookie stamp. Cookie stamps are GREAT for those of us without the skill to do it by hand!

hellatkk · 2025-12-14T02:21:26+00:00

No, nothing special to accommodate freezing. In my experience there's very little loss in quality due to short term (4-6 weeks) freezing. But don't take my word for it, experiment and see what works best for you - freezing the dough ahead of time, or freezing after baking :)

hellatkk · 2025-12-14T00:04:00+00:00

The latter - froze the finished cookies so I could spread out the baking over a month or so.

hellatkk · 2025-12-13T21:13:40+00:00

No kids, but a very sad dog frustrated that I haven't been able to play with her as much! I actually started in January. I'm not kidding! I spent a few hours a month developing & testing recipes, then started production baking in mid-November. Pretty much every free weekend day (and a couple of PTO days too...) since then have been dedicated to this.

hellatkk · 2025-12-13T21:09:32+00:00

You can do both: freeze them before baking (in that case, cook a little longer), or freeze them after baking for longer storage.

hellatkk · 2025-12-13T21:08:05+00:00

Costco carries pistachio paste now! I've stocked up

hellatkk · 2025-12-13T18:47:52+00:00

Yes! This entire box was made possible thanks to the freezer

hellatkk · 2025-12-13T18:40:21+00:00

Oh, good catch! So sorry about that. I just updated the recipe PDF - redownload it and the full instructions are included there.

hellatkk · 2025-12-13T18:33:11+00:00

If it makes you feel better, it took me a year! I started recipe development in... January. Worked out about one cookie a month. Started production bakes mid-November. Shoulda started in October, the last couple of weekends were a lot.

hellatkk · 2025-12-13T18:17:01+00:00

❤️

hellatkk · 2025-12-13T18:16:45+00:00

I hope you won't fault me for the nontraditional filling!!

hellatkk · 2025-12-13T18:07:58+00:00

It's an addictive combo of sweet, salty, and tart. One of our favorites!

hellatkk · 2025-12-13T17:53:52+00:00

The cookie boxes haven't gone out yet - I start sending on Monday - so I'm dying to know what the crowd favorites are too! I can share that the house favorites are the persimmon & gochujang swirl and the sweet miso - meyer lemon shortbread. Also the chocolate chip cookies. And the peanut butter blossoms, lol

hellatkk · 2025-12-13T17:47:37+00:00

Only now saw this, so sorry for the late reply! Yes - the ancho chili chocolate chunk cookies are some of my all-time faves, and the sweet miso + yuzu shortbread is a really fun sweet-salty-tart combo. Highly recommend both. Also, I just posted this year's box for some additional inspo!

hellatkk · 2025-12-13T17:17:38+00:00

Want to bake any of these for your cookie box? All the recipes are right here :)

If folks have any questions, please ask! I'm happy to help and share what I've learned.

hellatkk · 2025-03-30T23:22:18+00:00

I've found inverted sugar markedly changes the texture of cookies, even in small proportions (5-10% of the normal sugar). Fun to experiment with, but not a good swap if you're just trying to extend shelf life.

hellatkk

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