Black Sesame Shortbread Cookies

 

I think this recipe had more intense black sesame flavor than another Black Sesame Cookie recipe that I tried. My husband and oldest daughter liked this recipe a lot.

 

Here is what I did:

1.      Made the dough and rolled it into logs. I then storied it in the fridge for 2 hours

2.      Set the oven to 350 degrees

3.      Cut the logs and placed them on a parchment paper.

4.      Sprinkled the top half with white sesame seeds

5.      Baked for 5 min. Flipped and baked another 5 min

 

Black Sesame Shortbread Cookies (~form NY Times)

INGREDIENTS

Yield: About 24 cookies

¾ cup/100 grams roasted black sesame seeds (see Tip)

⅓ cup/80 grams granulated sugar

¾ teaspoon fine sea or table salt

1 cup/132 grams all-purpose flour

½ cup/114 grams cold unsalted butter, cut into small cubes

1 teaspoon pure vanilla extract

2 tablespoons white sesame seeds, for sprinkling

 

PREPARATION

1.      In a food processor, process the black sesame seeds, sugar and salt until the mixture forms a mass around the blade, about 3 minutes. The fat from the seeds should release, and the blend should go from the texture of wet sand to on the verge of becoming pasty. Scrape the bowl and add the flour. Pulse until the flour is evenly incorporated with the seeds into a sandy mixture.

 

2.      Add the butter and vanilla, and pulse until the mixture forms a mass around the blade. Transfer to a sheet of plastic wrap and firmly squeeze, and roll into a 2-inch-diameter log. Wrap tightly and refrigerate until firm, at least 1½ hours or up to 3 days.

 

3.      When ready to bake, heat the oven to 350 degrees with racks in the top and bottom thirds of the oven. Line 2 baking sheets with parchment paper.

 

4.      Cut the chilled log into ⅓-inch-thick slices and place on the prepared sheets, spacing ½ inch apart. If any bits of dough crumble off while slicing, pat them back into the rounds. Sprinkle the tops with the white sesame seeds.

 

5.      Bake, switching the positions of the sheets halfway through, until the edges are brown and the tops golden brown, 18 to 20 minutes. Cool completely on the sheets on wire racks. The shortbread will keep in an airtight container for up to 5 days.

 

Tip

Black sesame seeds, particularly ones from Japanese brands, are often sold toasted. If you can find only raw black sesame seeds, toast them by stirring them in a skillet over medium heat until fragrant and popping, 2 to 3 minutes. Cool completely before grinding. Taste the black sesame seeds before baking to make sure they’re not rancid; they should be nutty and delicious.