Nutty browned butter and loads of sesame seeds come together in a MELT-IN-YOUR-MOUTH shortbread cookie!
White sesame seeds are mixed into the cookie dough and black ones are adorned on the sides making these cookies a true celebration of the tiny goodness!
These cookies have a lot more ingredients when compared to a basic shortbread recipe having essentially 3 key ones – butter, sugar and flour. White sesame seeds are toasted along with butter giving a big boost to the nutty flavor! The egg yolk and cornstarch transforms it from a crumbly cookie to a melt-in-your-mouth bliss!
Using a stainless steel saucepan instead of a non-stick one to brown butter helps in having a better control.
Combine butter and white sesame seeds in a stainless steel saucepan, keep stirring until butter has melted , and continue to cook until the milk solids starts turning a golden color. Immediately pour into a bowl to stop the cooking process and let cool to room temperature for several hours.
Black and White Sesame Shortbreads
2 sticks unsalted butter, room temperature, divided
1/4 cup white sesame seeds
1 1/2 cups + 3 tablespoons all purpose flour
1/2 teaspoon salt
3/4 cup confectioners sugar
1 egg yolk
1 teaspoon vanilla extract
3 tablespoons black sesame seeds
Combine 1 stick butter and white sesame seeds in a small saucepan, cook in medium heat until butter is melted. Continue to cook until the butter gets light golden in color (keep stirring continuously). Transfer to another bowl and let cool completely for several hours at room temperature.
Sift flour and salt together in a medium bowl and set aside.
Combine remaining 1 stick of room temperature butter, confectioners sugar and the browned butter-sesame mixture in a large bowl. Beat with a hand held electric beater for 1-2 minutes until creamy.
Beat in egg yolk and vanilla until well mixed.
Add sifted flour and beat in low, until the dough comes together.
Transfer dough onto a counter, shape into a smooth ball, divide into two equal pieces.
Shape each piece into a 7-inch log and roll in 1 1/2 tablespoons black sesame seeds.
Place dough logs in a platter and refrigerate at least 2 hours until firm.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Remove one log from the refrigerator and with a sharp knife, slice into slightly less than 1/4-inch thick cookies. Place on the prepared baking sheet spacing about an inch apart. Bake for 25-30 minutes until the edges are light brown in color.
Place baking sheet on a wire rack to cool completely .
Repeat with the remaining log.
Makes about 40 cookies.