Description

Delight in these nutty and buttery Black Sesame Shortbread cookies, featuring roasted black sesame seeds ground to release their rich oils, blended with sugar, salt, flour, and vanilla, then baked into crisp, golden treats topped with crunchy white sesame seeds. Perfectly balanced with a hint of savory salt, these cookies offer a unique twist on classic shortbread and are ideal for tea time or gifting.

Ingredients

Scale

Main Ingredients

3/4 cup (100 grams) roasted black sesame seeds
1/3 cup (80 grams) granulated sugar
3/4 teaspoon fine sea or table salt
1 cup (132 grams) all-purpose flour
1/2 cup (114 grams) cold unsalted butter, cut into small cubes
1 teaspoon pure vanilla extract

Topping

2 tablespoons white sesame seeds, for sprinkling

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Instructions

Prepare the Sesame Mixture: In a food processor, combine the roasted black sesame seeds, granulated sugar, and salt. Process for about 3 minutes until the mixture forms a mass around the blade and the fat from the seeds releases, changing the texture from wet sand to almost pasty. Scrape down the bowl to ensure even mixing.
Add Flour and Incorporate: Add the all-purpose flour to the sesame mixture and pulse until evenly blended into a sandy mixture, ensuring no large flour clumps remain.
Combine Butter and Vanilla: Add the cold cubed unsalted butter and pure vanilla extract to the mixture. Pulse until the dough forms a cohesive mass around the blade.
Shape and Chill Dough: Transfer the dough onto a sheet of plastic wrap. Firmly squeeze and roll it into a 2-inch-diameter log. Wrap tightly and refrigerate for at least 1 1/2 hours or up to 3 days to allow the dough to firm up.
Preheat Oven and Prepare Baking Sheets: When ready to bake, heat your oven to 350°F (175°C). Position oven racks in the top and bottom thirds and line two baking sheets with parchment paper.
Slice Dough and Add Topping: Remove the dough log from the refrigerator and cut it into 1/3-inch-thick slices. Arrange the slices on the prepared baking sheets, spacing them about 1/2 inch apart. If bits crumble off during slicing, gently press them back onto the rounds. Sprinkle white sesame seeds evenly over each cookie.
Bake the Cookies: Bake the cookies for 18 to 20 minutes, switching the positions of the baking sheets halfway through to ensure even browning. Look for edges turning brown and tops becoming golden.
Cool and Store: Allow the shortbread cookies to cool completely on the baking sheets placed over wire racks. Store in an airtight container for up to 5 days to maintain freshness.

Notes

Roasting your own black sesame seeds enhances their flavor; spread seeds on a dry pan and toast over medium heat until fragrant, about 3-5 minutes, stirring frequently.
Cutting the dough while cold helps maintain clean edges and prevents spreading.
Ensure butter is cold for better texture and easier handling.
The cookies keep well at room temperature for several days and can be frozen for longer storage.