Black Sesame Shortbread Cookies

I volunteered to bake cookies as a prize for beloved blog DaMomma’s Messy Car Contest. The lovely Stephanie Cozzens of the Mount Laundry News was the winner (see her car photos here), and she requested something exotic– something that would be hard to come by in Wyoming. Always happy to be creative, I baked ginger-lime and black sesame shortbread cookies.

I’ll let her photography and words describe the results:

"They're like Percocet without the c-section."

Yeah, Stephanie is smart, funny, *and* manages near-daily updates despite looking after 5 kids. I have no excuses. I do, however, have recipes.

Sesame Shortbread:

-2 cups flour
-14 tbs unslatedbutter, softened
-1/2 cup powdered sugar
-3 tbs black sesame seeds, half of them ground if you can be bothered
-1 tsp pure vanilla extract
-1/2 t salt
-1-2 drops of orange extract or 1t of orange zest (optional– I used the extract)
-sugar for rolling (I like demerara because it’s extra crunchy. It’s a little pricey though, and granulated will do.)

Beat the butter until soft and creamy. Add the vanilla extract, beat. Add the rest of the ingredients. Mix enough that you can’t see streaks, but not much past.

Split the dough in half and roll each half into a log. Refrigerate for half an hourish if it’s super sticky. Take clingwrap or foil, cover liberally with sugar, and roll the log over the sugar until the entire rim is coated. Then chill for a few more hours or overnight.

Preheat your oven to 350.

Grease or line your cookie sheets. Slice cookies off your roll to your desired thickness (I like ~1/4-1/3 inch).

Bake for ~15 minutes or until the edges are lightly browned.

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One response to this post.

  1. Haha! Love Stephanie’s comment. Also love your recipe, as black sesame seeds are outrageously good. I would definitely grind up some of the seeds to amplify the flavor. Ooh, I want to try these 🙂

    Reply

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