This black sesame shortbread cookies is savory cookie that is a twist on the British shortbread cookie you know and love. Shortbread cookies are relatively simple to make and only use a few ingredients. It should be noted that this is not a particularly sweet cookie, but still delightful with a cup of tea or as a finishing cookie after a spicy meal like General Tso's chicken.
Black Sesame Shortbread Cookies
Sesame seeds are widely used in Japanese, Chinese, and many other Asian cultures. When toasted they have a nutty aroma and wonderful flavor. Black Sesame Cookies are the perfect flavor combination: buttery, nutty and crisp.
Ingredients and notes...
Black sesame seeds – You will want to toast the sesame seeds before running them through a spice grinder. Sesame seeds have natural oil in them and skipping the step of toasting them may gum up your spice grinder. I used my FinaMill for this but a traditional spice grinder works just fine.
Powdered sugar – Powdered sugar is a combination of white sugar and corn starch. You cannot substitute white sugar for powdered sugar in this shortbread recipe.
Butter – Use unsalted butter in this recipe to control the amount of salt. To soften your butter, let it sit on the counter and come to room temperature. Do not be tempted to soften it in the microwave for this recipe.
Vanilla extract – Use real vanilla extract, not imitation.
Salt – Using a small pinch of salt enhances ingredient flavors.
Flour – Use all purpose, unsifted flour for the recipe. (I used Gold Medal Flour for this recipe.)
Making black sesame shortbread cookies
Toast your sesame seeds in a small pan for about 30 seconds over medium heat until you get a nutty aroma. Then pour them into your favorite spice grinder and pulverize them into powder.
Mix your ground sesame seeds into the flour and set aside.
Cream the softened butter and powdered sugar until it is light and fluffy, then add the vanilla extract and salt. You can do this by hand but I found it easier to do using my stand mixer.
Slowly add your flour and sesame seed mixture to the butter and sugar. Combine until a soft dough forms. Roll the dough onto a silicone mat until it is ¼ inch thick. If you have a marble rolling pin, I recommend using it! Transfer the mat to a baking sheet. Let dough cool in the fridge for 30 minutes.
While the dough is cooling, preheat your oven. Move your oven rack to the center of your oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. You want to use two baking sheets so you don't crowd your cookies.
Once the dough has cooled, use a cookie or biscuit cutter that is 2.5 inches in diameter to cut out your cookies.
After you cut out your first batch, combine the remaining pieces of dough and roll it out again. Put the remaining dough back in the refrigerator to cool for about ten minutes, repeat this until you run out of dough.
Place the baking sheets with cookies into your refrigerator for about ten minutes. I have found that this cookie dough bakes better when it has been slightly chilled. Bake for 9-11 minutes until the edges turn a golden color. Cool for 10 minutes.
Black Sesame Shortbread Cookies
Ingredients
- ¼ cup black sesame seeds, toasted
- 2 cups all purpose flour
- ¾ cup powdered sugar
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Toast your sesame seeds in a small pan for about 30 seconds over medium heat until you get a nutty aroma. Then pour them into your favorite spice grinder and pulverize them into powder.
- Mix your ground sesame seeds into the flour and set aside.
- Cream the softened butter and powdered sugar until it is light and fluffy, then add the vanilla extract and salt. You can do this by hand but I found it easier to do using my stand mixer.
- Slowly add your flour and sesame seed mixture to the butter and sugar. Combine until a soft dough forms. Roll the dough onto a silicone mat until it is ¼ inch thick. If you have a marble rolling pin, I recommend using it! Transfer the mat to a baking sheet. Let dough cool in the fridge for 30 minutes.
- While the dough is cooling, preheat your oven. Move your oven rack to the center of your oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. You want to use two baking sheets so you don't crowd your cookies.
- Once the dough has cooled, use a cookie or biscuit cutter that is 2.5 inches in diameter to cut out your cookies.
- After you cut out your first batch, combine the remaining pieces of dough and roll it out again. Put the remaining dough back in the refrigerator to cool for about ten minutes, repeat this until you run out of dough.
- Place the baking sheets with cookies into your refrigerator for about ten minutes. I have found that this cookie dough bakes better when it has been slightly chilled. Bake for 9-11 minutes until the edges turn a golden color. Cool for 10 minutes.
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