Step 1

Make the White Chocolate Sable: Using a stand mixer fitted with a paddle attachment (or using a hand mixer) beat 113g unsalted butter with 75g sugar, 2 tsp vanilla extract, and 1 tsp miso until the mixture is creamy and light, scrape down sides of the bowl as needed (about 3 min). Add 1 large egg yolk and mix until combined. In a separate bowl, sift 170g all-purpose flour. While mixing on low speed add the sifted flour to the wet ingredients and continue to mix until combined. Add 113g finely chopped white chocolate and mix until combined. Divide the dough into two equal portions. Shape each portion into approximately a 6” x 2” rectangle that is 0.5” thick. Wrap each potion in saran wrap and refrigerate for at least 30 minutes.

Step 2

Make the Ube Sable Dough: Using a stand mixer fitted with a paddle attachment (or using a hand mixer) beat 113g unsalted butter with 75g sugar, ½ Tbsp ube extract, and 1 tsp miso until the mixture is creamy and light, scrape down sides of the bowl as needed (about 3 min). Add 1 large egg yolk and mix until combined. In a separate bowl, sift 170g all-purpose flour. While mixing on low speed add the sifted flour to the wet ingredients and continue to mix until combined. Divide the dough into two equal portions. Shape each portion into approximately a 6” x 2” rectangle that is 0.5” thick. Wrap each potion in saran wrap and refrigerate for at least 30 minutes.

Step 3

Assemble and Chill: Remove the dough from the refrigerator and stack it alternating between the white chocolate and ube sable dough. Press the dough together into a block. Trim down the block to have the final dimensions of a 6” x 2” x 2” block. Along the short 2” side measure and mark every 0.5”. Cut the rectangle into 4 long strips that will be 6” x 0.5” x 2” in size. Flip every other strip over so that the opposite color is facing the top, then push the strips together to reform the block (you should end up with a 4x4 checkerboard pattern on the 2” x 2” face. Wrap in plastic wrap and freeze for 15-20 minutes or refrigerate for at least an hour.

Step 4

Bake: Preheat your oven to 350F and line a cookie sheet with parchment paper. Remove the block from the freezer or fridge and slice it into 12, 2” x 2” cookies. Transfer the cookies to the prepared cookie sheet and bake for 15-17 minutes. Cookies can be stored at room temperature for up to 5 days. Best enjoyed at room temperature.