Sesame Shortbread Cookies
Requested by my mom, these shortbread cookies have an enticing asian flair! They are buttery and flaky, with a delicious sesame aroma. You do have to refrigerate them before baking, but they are every bit worth the wait!
These are adapted from JustOneCookbook; make sure to check out her recipes!
Kitchen Bop Music Rec: I really like K-pop and since these cookies are asian fusion style, play Way Back Home by Shaun or Black Swan by BTS!
Black Sesame Shortbread Cookies
Super yummy cookies adapted from JustOneCookbook
Ingredients
- 1 stick unsalted butter ½ cup
- 1 large egg yolk
- Pinch of salt
- A little less than ½ cup almond flour 40g
- A little bit more than 1 cup all purpose flour 160g
- ½ cup sesame powder
- ¼ cup granulated sugar add 2 tbsp
Instructions
- Cut the butter into small cubes and put it back into the fridge while you prepare other ingredients.
- In a large bowl, mix together the flour, almond flour, sesame powder, sugar, and salt.
- Cut the butter into the mixture with a pastry cutter. If you don’t have a pastry cutter, use a few forks. The mixture should be crumbly with no visible traces of butter when finished. In other words, make it as homogenous as possible!
- Press the dough together, and split it into 2 pieces. Place them on separate sheets of cling wrap, and roll into a log.
- Chill in the fridge for at least 1 hour, or until firm. When ready, preheat the oven to 350F.
- Slice the logs into ¼ inch disks, and place them on baking sheets lined with parchment paper (foil is okay too, but the bottoms will get brown faster)
- Bake for 15 minutes, until just browned on the edges. Remove from the oven, and let them cool on the baking sheet! The cookies will be extremely soft when hot, so do not move them until they cool and solidify.
- Enjoy! These will keep for around a week in an airtight container, and they freeze well too.