When I was doing some research for a collaboration with Dineen Vineyards, I came across their recipe for Peanut Butter-Miso Cookies . All of those words make my little foodie heart go pitter-patter. But I didn't have white miso and tried it with red miso. Even for this savory-leaning gal, it was too much. So I ended up dipping the cookies in chocolate to mask the overpowering miso flavor. Then I set about testing different proportions for peanut butter to miso. I even added in some tahini in one batch. Even though I liked this version, my peanut gallery still responded: Why do you have to try to put together peanut butter and miso?!? Those really don't go well. Maybe I should get some white miso and try that. "Maybe you should just stop with the miso cookies!" Well, fine. Some people might like them. So, I'm sharing the recipe because I like them. Ingredients makes approximately 20 cookies 225 grams (or 1-1/2 cups for volume measurements) flour 1/2 teaspo...