MISUGARU ALMOND WALNUT COOKIES

I bought a box of misugaru powder for a cake and wanted more ways to use it, hence these cookies were born! Misugaru is a Korean powder made up of roasted and ground grains, so I threw in some nuts to complement the earthy, nutty flavors and add some texture.

Misugaru Almond Walnut Cookies
Adapted from Sally’s Baking Addiction
Makes 16 cookies

Ingredients

• 4 Tbsp unsalted butter, room temp

• 1/4 cup packed light brown sugar

• 1/4 cup granulated sugar

• 1 large egg, room temperature

• 1/2 tsp vanilla extract

• 1/2 cup all purpose flour

• 3 1/2 Tbsp (2.5-3 20g packets) misugaru powder

• 1/2 tsp baking soda

• 1/8 tsp salt

• 1 Tbsp milk

• 1/4 cup slivered almonds

• 1/4 cup walnut pieces

To make: In a medium bowl, combine butter and sugar and mix on medium-high speed until combined and fluffy. Add the egg and vanilla extract, and mix until combined. In a separate small bowl, whisk all purpose flour, misugaru, baking soda and salt together until combined. Stir the dry ingredients into the wet ingredients with mixer on low until combined. Mix in milk, which will loosen dough. Fold in almonds and walnuts with a spatula. Cover and chill the dough in refrigerator overnight.

Pre-heat the oven to 325°F. Prepare a baking sheet by lining with parchment paper. Use a spoon to scoop out and roll 1 inch cookie balls (about a Tbsp) and place on baking sheet about 2-3 inches apart. Bake for 12-13 minutes, rotating halfway through. Remove cookies from oven and let cool on the pan for 5 minutes, until cool to touch. Move cookies to wire rack to cool completely.