Sesame Cookies

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I recently bought a huge can of black sesame seeds and tested this recipe a few times.  I really liked making these cookies and I think you will too.  The roasted black sesame seeds add a little bit of saltiness to the cookie and the cookies are crisp and nutty. I tried a batch with honey, but it was a little too sweet, so I liked the recipe without honey. The milk was added to bind together the ingredients as well as make the cookies slightly chewy in the center.



-1/2 cup unsalted butter

-1/4 cup granulated sugar

-1/8 cup brown sugar

-1/4 cup black sesame seeds, ground

-1 cup flour

-2 tbsp milk



ーグラニュー糖 (50g)

ー三温糖 (25g)



ー牛乳 (大さじ2)


  1. Cream together the butter and sugar until light and fluffy.  Add in the ground sesame seeds.
  2. Add in the flour and milk, mix until combined.
  3. Wrap in plastic wrap and refrigerate for 1 hour.
  4. Preheat the oven to 350 ºF
  5. Dust a clean surface with flour and roll out the dough to about 1/8 inch thick. Cut out the dough and place on a unlined baking sheet.
  6. Bake for 7 to 10 minutes or until the edged are golden brown.


  1. バター、砂糖とゴマをかき混ぜます。
  2. 牛乳と強力粉を加えかき混ぜます。
  3. 生地をラップして、1時間冷やします。
  4. オーブンを170ºCに温めます。
  5. 生地を伸ばして、クッキーカッターで生地を切って7分から10分焼きます。

Hugs and puppies!


Chocolate Sables: Miette style


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Wow, how can one epically fail at New Year’s resolutions? I don’t know, but I do know that I promised to make a blog post every week and then last sunday I completely failed.  Okay, to be honest last sunday I had just flown into NYC from Tokyo and I was a little jetlagged, so I guess that’s my excuse, but I also don’t want to let excuses like that crop up willy nilly.  So I rethought my resolution (that’s still do-able right?) and came up with something a little better.  This year, I will try my best to write a blog post as least twice a month and the posts will be uploaded on sundays for consistency.  The reason why I decided to lessen the blog post number is because I want to be able to really think about my posts and post something that is both executed right and photographed appealingly.  I don’t want to scramble to write posts that are sloppy with not that great photos.  Okay, now that I got that off my chest, I want to share this incredible recipe with you.  I got it from the Miette cookbook that my sister’s boyfriend, Scott, got me for christmas.  How did he know that I wanted this cookbook more than anything? I don’t know.  I literally unwrapped it and nearly jumped out of my skin because this cookbook had been on my amazon wishlist for MONTHS and by sheer coincidence, Scott had gotten it for me. Last week, I tried making the chocolate chip cookie recipe in the book. It was DELICIOUS and last night I tried the Chocolate Sables.

I mustache you a question....

I mustache you a question….

They were so delicious and chocolate-y.  The cookies were crisp and studded with little pockets of chocolate.  I shaped them into mustaches, using the mustache cookie cutters that my coworker had gotten me for christmas. Do I get the best christmas presents or what? Anyway, they were absolutely delicious! I thought about adding a Mimi twist to them, but I thought why not try the original recipe first without tweaking anything (with the exception of reducing the sugar a bit) and go with it.  The dough came out really crumbly (is that a word) so I had to add some water to make it come together and to roll it out.  Definitely going to try this recipe again. Chocolate sables are absolutely delicious! I also know that the Bon Appetit sables are to die for as well, so there’s also that recipe that I have to try….whoops getting off track…

So let’s get started!


-1 cup AP flour

-1/2 cup (1 stick) unsalted butter)

-1/2 tsp baking soda

-1/3 cup unsweetened cocoa powder

-1/2 cup granulated vanilla sugar

-1/4 tsp sea salt

-3/4 tsp vanilla paste

-3 1/2 oz 71% chocolate, chopped very finely (the book says grated, but I used thin chocolate bars so I couldn’t properly grate them)

-1-2 tsp water


  1. Stir together the flour, baking soda and cocoa powder into a bowl and set aside.
  2. Cream together the butter, sugar, salt and vanilla until light and fluffy.
  3. Add in the dry ingredients and the chopped chocolate and mix until combine.
  4. If the dough remains crumbly and doesn’t come together, add in water 1/4 tsp at a time.
  5. Line a rimmed baking sheet with parchment paper and preheat the oven to 350ºF.
  6. Roll out the dough about 1/2 inch thick on a well floured surface (if the dough is too soft, wrap in plastic and refrigerate for 30 minutes). Cut out shapes using a mustache cookie cutter or if you like your cookies simple, into 1 inch by 1 inch squares.
  7. Place them about an inch or two apart on the baking sheet (the cookies don’t spread much) and bake for 10 minutes.  Once the cookies are done, let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool.

I think next time, I will think about sprinkling a little fleur de sel on top of the cookies before baking so that the salt elevates the flavor of the chocolate or maybe chopping up some nuts and sprinkling them in the dough. Additionally, I thought about rolling out the dough thinner (about 1/3 or an inch or so) and making little cookie sandwiches with almond butter or maybe some homemade caramel.  Of course these cookies are also just as delicious by themselves.  They’re intensely chocolate-y without being overly sweet.

Hugs and puppies!



Chocolate Peppermint Cookies

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Happy December! Now that Thanksgiving’s over, we can start getting ready for christmas right? Either way, I can’t think of any better way to kick off this holiday season with these chocolate peppermint cookies.  Chocolate and peppermint go so well together and I feel like they truly represent the cold winter months.  The warmth and richness of the chocolate is balanced by the cool kiss of peppermint.  It kind of reminds me of drinking hot chocolate while walking through the snow.  Also the peppermint comes from candy canes. Because to me candy canes = winter holidays.  I used to love trying to lick the candy cane into a nice sharp point without breaking it.  Wait, I still love doing that, I just can’t stand the sugar for very long and end up tossing the rest of the candy cane. Anyway, I’m getting off track. I’ve been really into baking cookies lately and I think it’s because they seem like the baked treat of choice in the winter. Especially with holiday cookie swaps.  I’ve actually never done a cookie swap before and I don’t think I will be participating in one this year, but I’ve decided that this month, I would try and make as many kinds of cookies as I can.  Because along with being a choco-holic, I am a cookie monster.  I’ll probably be making different varieties of these chocolate peppermint cookies, I was originally going to sandwich the two chocolate cookies with some peppermint frosting or whipped cream and then roll the edges in crushed candy canes, but maybe I’ll save that for another time.

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Instead, let’s get started making these delicious cookies!


-1/2 cup (1 stick) unsalted butter 
-1/2 tsp vanilla paste
-2 tbsp granulated sugar
-1 egg
-1 cup AP flour
-1 pinch salt
-1/2 cup unsweetened cocoa powder
-2 candy canes
-1/4 cup semi-sweet chocolate chips
-2 candy canes 


  1. Beat together the butter and sugar until nice and fluffy.  Add in the vanilla and the egg and beat until incorporated.  Stir in the cocoa powder, salt and flour until just combined.  Crush the candy canes until they’re almost powdery, there should be small shards, but the pieces should be no bigger than a pea.  Sprinkle the candy cane powder into the dough and knead until well incorporated.
  2. Shape the dough into a rectangle and wrap tightly in plastic wrap.  Place in the fridge for 30 minutes or overnight.
  3. Preheat the oven to 350ºF and line baking sheets with parchment paper.
  4. Roll out the dough until about 1/8 inch thick and cut into rounds. You can also use fluted cookie cutters or basically any cookie cutter of your choice. I found out that this dough retains it’s shape beautifully when baked.
  5. Place the cookies on the tray about an inch apart, these cookies also don’t spread much, hence why they keep their shape.
  6. Bake for 6 to 8 minutes and cool on the trays.
  7. While the cookies are cooling, crush the remaining 2 candy canes. These can be any size you want. I like to crush them by sealing them in a plastic zip top bag and using a rolling pin to crush them.
  8. Melt the chocolate in the microwave in 15 second bursts until the chocolate is melted. Melting them slowly will temper them, thus allowing the chocolate to set at room temperature.
  9. Spread the melted chocolate over the tops of the cookies and sprinkle with candy cane pieces.  I like to do this over a wire rack fitted inside a rimmed baking sheet for easy clean up.

What’s your favorite holiday cookie? I’d love to swap recipes! 🙂

Hugs and puppies!


American Flag Cookies


The 4th of July is coming up this week and what better way to celebrate with some patriotic treats? These flag cookies are actually super easy to make and fun too! The dough is simple, I’ve actually used it for my kumamushi-san cookies. This is definitely a go-to recipe for shaped cookies, I found that they hold their form better than any sugar cookie recipe I’ve tried.  Along with the dough you’ll need is red and blue food coloring. And maybe some white sprinkles, I had rainbow nonpareils and though I tried picking out just the white ones, it’s probably easier and much faster to buy white nonpareils. The hardest thing about these cookies is assembling, but even that was pretty easy. I used about 1 and 1/3 batches of dough for this, but it might actually be better if you used 2 and 1/2 batches. 1 batch each for the red and white and 1/2 a batch for the blue. I might test this out and let you know how it goes!

Anyway let’s get started!


 -1 and 1/4 cup AP flour
-1/3 cup powdered sugar*
-1 stick softened butter
-2-3 drops blue food coloring
-2-3 drops red food coloring
-white nonpareils
*If you don’t have powdered sugar, just grind 1 cup of granulated sugar with 1 tsp of cornstarch in a spice grinder or coffee grinder! Trust me, it really works 🙂


  1. Mix together the butter and the powdered sugar. Add in the flour and mix until just combined.
  2. Add in the food coloring until you get the desired shade. I found that for half a batch, about 3 drops of red food coloring did the trick.
  3. Once all the colors are made, divide the red and white doughs into three equal sized portions and two slightly smaller portions. In this sense, you should have 5 portions each of the red and white doughs and one portion of the blue dough.
  4. For the assembly it’s best to use two separate sheets of plastic wrap. Roll out one of the red portions into a long rectangle about 2 inches wide and 6 1/2 inches long. Place this red dough on one of the sheets of plastic wrap.
  5. On the other sheet of plastic wrap, roll out a portion of white dough into the same sized rectangle. Gently transfer the white dough so it’s on top of the red dough.
  6. Repeat this with all three portions of red and white dough.
  7. Take the blue dough and roll it into a cylinder about 6 1/2 inches long and about 2/3 an inch wide. Shape the cylinder into a square and place it on the right on top of the layered red and white dough.
  8. Use the remaining red and white dough and shape them into rectangles about 1 inch wide and 6 1/2 inches long. Layer them next to the blue square. You should now have a log 
  9. Wrap the whole thing in plastic wrap and neaten the edges by gently tapping the dough on a straight surface. Place in the fridge for 15 to 20 minutes.
  10. Preheat the oven to 350 F and line a baking sheet with parchment paper.DSC_0640
  11.  Slice the log, place the slices on the parchment line baking sheet (if you’re using nonpareils, sprinkle them over the blue part of the flag) and bake for 10 minutes.DSC_0641

And that’s it! Let me know if you’re having trouble with the steps, I’ll try and take reference photos 🙂 I had a lot of fun making these cookies and now I’m tempted to try and make more flag cookies. I’m trying to come up with an excuse to make Japanese flag cookies, but alas since we’re out of the FIFA World Cup, I may have to resort to just making other flags. Speaking of, you could probably make these cookies for watching soccer games too, I mean the USA is still in the FIFA World Cup! I’m also going to be making more 4th of July treats, so stay tuned!


Hugs and puppies!


Cinco de Mayo Cookies


Cinco de Mayo is a holiday that celebrates Mexican pride and heritage. These are super fun to make and pretty easy as well. I got the idea to make them from She Knows Food and Wine. Unfortunately, I don’t have a donkey cookie cutter (maybe something for my wish list?) and I didn’t want to make these too rainbow colored, so I made them a lot simpler. These cookies are made by layering three cookies on top of each other. The middle cookie is hollow, so that there’s a small space for your mini candies. It’s what makes these piñata cookies! I definitely think these are worth making. It takes about an hour, but you get a bunch of personal piñatas! I’m not a huge fan of using food coloring, but I make the exception for a few of my baked goods. If you want, the famous Rosanna (Nerdy Nummies) made Lego piñata cookies on her youtube channel!

1 bag Betty Crocker sugar cookie mix (or your favorite sugar cookie dough)
1/3 cup unsalted butter, softened
1 tablespoon all-purpose flour
1 egg
red and green food coloring
Mini m&ms
For frosting
1 cup powdered sugar
1 tablespoon milk


  1. Beat the butter and egg until well incorporated. Add in the sugar cookie mix and the tablespoon of flour and mix until combined.
  2. Divide the dough into three equal portions. Mix one portion of dough with two drops of red food coloring and another portion of dough with two drops of green food coloring. Wrap each portion of dough in plastic wrap and refrigerate for 30 minutes.DSC_0619
  3. Preheat the oven to 350°F.
  4. Roll out the green dough until it’s about 1/4 inch thick and using a round cookie cutter (or any cookie cutter shape of your choice) cut out cookie shapes. Repeat until there is no green dough left. Arrange the cookie rounds on a cookie sheet and bake for 7 minutes.DSC_0624
  5. While the green cookies are baking, roll out the red cookie dough and using the same round cookie cutter cut out cookie shapes.
  6. Bake the red cookies for 7 minutes.
  7. Repeat with the white cookie dough, however with the white cookie dough use a smaller  round cookie cutter, cut out the center of the cookie. They should look like doughnuts, but with bigger holes. Repeat until there is no white dough left.DSC_0622
  8. Bake the rings for 7 minutes.
  9. While the cookies are cooling, preferably on a cooling rack, mix together powdered sugar and the milk to make a frosting. Place into a ziploc bag and set aside.
  10. Once the cookies are completely cooled, snip a corner off the ziploc bag and pipe a small outline on one side of the green cookies. Place the white ring cookies right on top of the frosting on the green cookies. DSC_0641
  11. Fill the hollow with mini m&ms.DSC_0642
  12. Pipe frosting on top of the white ring cookies and top with the red cookies.DSC_0647

Oatmeal Chocolate Chip and Marshmallow Cookies


Wow, that’s a mouthful, a very delicious mouthful. I was making cookies for a friend as well as trying to recreate the Momofuku Milkbar cookies that I had a few weeks ago. If you haven’t had Momofuku Milkbar cookies, I suggest you try one as soon as you can. They’re absolutely delicious! My favorites are the compost cookie, the corn cookie and the cornflake chocolate chip marshmallow. I knew my friend loved my oatmeal chocolate chip cookies, so I made those and threw some marshmallows in it as well. They were pretty good, but I definitely need to work on my momofuku milkbar replica cookies more!

Let’s get started!


-1/2 cup unsalted butter
-2/3 cup brown sugar
-1 egg
-1/2 tsp vanilla extract
-3/4 cup AP flour
-1 1/2 cup rolled oats
-1/4 tsp baking soda
-1/2 tsp baking powder
-1 cup mini marshmallows
-1 or 2 cups chocolate chips 


  1. Preheat the oven to 350° F.
  2. Cream together the butter and sugar until nice and fluffy. Add in the egg and vanilla extract and mix to combine.
  3. Add in the baking soda, baking powder, flour and rolled oats. Mix to combine.
  4. Fold in the chocolate chips and the marshmallows.
  5. On a baking sheet lined with parchment paper, drop balls of the cookie dough (either using a cookie scoop or your hands) in even rows of 3. You should be able to fit at least 12.
  6. Bake for 15 to 20 minutes or until the edges are golden brown. Let the cookies cool before transferring them off the baking sheets. If the marshmallows have completely melted and stuck to the parchment, let it cool a little before removing them. I’ve found that the melted marshmallow is one of my favorite parts of this cookie.DSC_0591

And that’s it!

Hugs and puppies,


Oatmeal Chocolate Chip Cookies

Yay for late night baking and crappy iphone quality photos :p

Yay for late night baking and crappy iphone quality photos :p

I thought I made a post for these cookies already, since I’d made them multiple times. However, it seems to have slipped my mind. Anyway oatmeal chocolate chip cookies are without a doubt, hands down my favorite cookie. Why? Because they have the nutty oats that add a nice texture and depth to the cookie. Paired with the smooth, sweetness of the chocolate, these should just be called heaven cookies because they’re just that good. Also I like to think the oats make it somewhat healthier. To up the healthy factor, I’ve added flax seeds. The flax seeds add another salty, nutty taste to the cookies, which I think is amazing because salty and sweet are the best combinations. Salted caramels anyone? Is there any other way I can sell these cookies? Oh yes, I gave them to a friend as a gift after her show opened and she raved about it afterwards. As did her cast who she generously shared the cookies with. Apparently they wanted to know who this Mimi person is. Now I’m just bragging, whoopsies. But honestly? I think these are the best things I’ve ever baked and I’ve baked a lot of things. So let’s get started!


-1/2 stick of butter (softened)
-2/3 cup brown sugar
-1 egg
1/2 tsp vanilla extract
-3/4 cup AP flour
-1 1/2 cup rolled oats
-1/4 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp expresso powder
-1 or 2 cups chocolate chips 
-3 tbsp flax seeds


  1. Preheat the oven to 350° F.
  2. Cream together the butter and sugar until nice and fluffy. Add in the egg and vanilla extract and mix to combine.
  3. Add in the baking soda, baking powder, expresso powder, flour and rolled oats. Mix to combine.
  4. Fold in the chocolate chips
  5. On a baking sheet lined with parchment paper or sprayed with nonstick spray, drop balls of the cookie dough (either using a cookie scoop or your hands) in even rows of 3. You should be able to fit at least 12.
  6. Bake for 15 to 20 minutes or until the edges are golden brown. Let the cookies cool before transferring them off the baking sheets (they will crumble)

And you’re done! I’m really tempted to add more ingredients to the recipe (i.e. crushed candy canes or nuts), so I’ll let you know if I do make them and it’s successful! But for now, it’s back to the study grind (bleh)

Until then, hugs and puppies!