Chewy Japanese Mochi Cookies (Sweet & Buttery!)

0 Preheat the oven to 340 degrees F / 170 C. Line a baking sheet with parchment paper and set aside.
1 In a stand mixer cream the softened butter and sugar.
2 When light and fluffy add the egg and vanilla extract and continue to whisk until well incorporated.
3 Add the remaining ingredients and stir to form a dough.
4 Place the dough in the fridge for 30 minutes.
5 Meanwhile prepare the mochi filling by mixing all ingredients in a microwave safe bowl, whisking to ensure there are no lumps.
6 Cover with plastic wrap and microwave for 2 minutes.
7 Remove the cover and mix well. Allow to cool for 5 minutes.
8 Divide into 12 equal balls.
9 Roll the chilled cookie dough into a sausage shape and cut into 12 equal parts.
10 Take one portioned piece of cookie dough and shape it into a flat disc shape. Place a ball of filling on top and wrap the cookie dough over the filling, ensuring there are no holes.
11 Place cookie on the prepared baking tray.
12 Repeat with remaining dough and filling.
13 Bake in the preheated oven for 10 minutes or until lightly golden.
14 Remove and allow to cool completely on a cooling rack.
15 Store cookies in an airtight container in a cool dry place for up to 2 days.