Black Sesamebrown Sugar Shortbread Recipes

BLACK SESAME SHORTBREAD COOKIES

Steps:

• Toast black sesame seeds for ~30 seconds until you can smell a toasted black sesame aroma. Pour into a spice grinder and pulse until it becomes very fine.
• Mix the flour and powdered black sesame seeds together. Set aside.
• Cream powdered sugar and butter until fluffy. Add in the vanilla extract and salt. Mix until well combined.
• Sift the dry ingredients from step 2 into the wet ingredients. Combine with a spatula until a soft dough forms.
• Roll out the dough onto a silicone mat until it is 1/4 an inch thick.
• Transfer the silicone mat onto a baking sheet. Rest dough in the fridge for at least 30 minutes.
• Move the oven rack to the center of the oven. Preheat oven to 350 degrees F.
• Prepare 2 baking sheets by covering them with parchment paper.
• After 30 minutes, take the dough out from the fridge. Use a cookie cutter that is 2.5 inches in diameter to cut out your cookies. After you cut out your first batch, combine the remaining dough, and roll it out to cut more cookies. Repeat this process until you run out of dough.
• Place cookies onto the prepared baking sheets. Bake cookies for 9-11 minutes until the edges start to turn a golden color.
• Cool cookies for 10 minutes.
• Combine the ingredients for the glaze and drizzle onto the cookies.

BLACK SESAME–BROWN SUGAR SHORTBREAD

Steps:

• Preheat oven to 325° with racks in center and upper third. Line 2 baking sheets with parchment paper.
• Beat butter and sugar until light and fluffy.
• Whisk together flour, cornstarch, salt, and sesame seeds. Add flour mixture to butter mixture, 1 cup at a time, beating after each addition until incorporated. Transfer mixture to a surface and knead into a smooth dough. Wrap in plastic and refrigerate for 20 minutes.
• Transfer chilled dough to a lightly floured surface; roll into a 1/2"-thick rectangle. Cut into 2" squares, then cut each square into triangles. Transfer to prepared baking sheets.
• Bake until edges are light golden brown, 20-22 minutes. Let cool.

BROWN SUGAR SHORTBREAD COOKIES

Steps:

• In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
• Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

BROWN SUGAR SHORTBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.

BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
• Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
• Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.