Tofu and Miso Spritz Cookies

Name: Tofu and Miso Spritz Cookies
Yield: 6 servings
Cuisine: American
Ingredients: 70 grams Tofu; 10 grams Miso; 20 grams Vegetable oil; 15 grams Sugar; 70 grams Cake flour

cookpad.japan @cookpad_jp

I tried making these cookies because I had leftover tofu.

Bake slowly at low heat so that the cookies become crispy.
If you like soft cookies, bake for 20 minutes at 180℃. Recipe by Chibato

I tried making these cookies because I had leftover tofu.

Bake slowly at low heat so that the cookies become crispy.
If you like soft cookies, bake for 20 minutes at 180℃. Recipe by Chibato

cookpad.japan @cookpad_jp

I tried making these cookies because I had leftover tofu.

Bake slowly at low heat so that the cookies become crispy.
If you like soft cookies, bake for 20 minutes at 180℃. Recipe by Chibato

I tried making these cookies because I had leftover tofu.

Bake slowly at low heat so that the cookies become crispy.
If you like soft cookies, bake for 20 minutes at 180℃. Recipe by Chibato

Saved

Ingredients

6 servings

70 gramsTofu
10 gramsMiso
20 gramsVegetable oil
15 gramsSugar
70 gramsCake flour

Saved

Steps

1

Preheat the oven to 180℃. Put all the ingredients except for the cake flour into a bowl, and mix well with a whisk.
2

Sift in the cake flour, and fold it in with a cutting motion. Do not knead. When the mixture is no longer floury, put in a icing bag.
3

Since it has a high water content, squeeze it out as thinly as possible. If the mixture is too hard to pipe, soften with milk to loosen the batter.
4

Turn down the oven temperature to 170℃, and bake for 30 minutes until golden brown. If you'd prefer soft cookies, take them out before they brown.