Black Sesame Seeds Cookies
These buttery, crunchy, nutty, toasted black sesame seeds cookies are perfect for sesame seed lovers. I always bake these for CNY, and they are great for year-round.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 48 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 160 gram (~ 1 1/3 cup) all-purpose flour
- 75 gram (~ 2/3 cup) powdered sugar
- 1/8 teaspoon salt
- 40 gram ground almond
- 25 gram toasted black sesame seeds, ground
- 1 stick (113 gram/4 oz.) unsalted butter, cubed and chilled
- 15 gram toasted black sesame seeds, intact
- 1 egg yolk
Instructions
- 1
Mix all-purpose flour, sugar, salt, ground almond, and ground black sesame seeds.
- 2
Add chilled butter cubes, use a pastry blender (or 2 butter knives) and mix until the dough is crumbly.
- 3
Add whole black sesame seeds and egg yolk, mix and form into dough.
- 4
Cut into two portions, shape each portion into a log (or a block) of 6 inch long. Wrap each log/block with saran plastic, and chill in the fridge for 1-2 hours.
- 5
Preheat oven to 180 Celsius (350 Fahrenheit). Line two baking sheets with parchment paper.
- 6
Cut each log of cookie dough into 24 pieces (each piece is 1/4 inch thick). If you bake the whole recipe at once, you get 48 cookies in total. Arrange on the prepared baking sheet.
- 7
Bake in the preheated oven for 15 minutes, or until the edges are brown..
- 8
Cool the cookies in the baking sheet for 10 minutes. Gently remove the cookies and cool on wire rack. Once the cookies are completely cool, store in airtight containers.