Sesame Shortbread Cookies
Maybe the most sophisticated yet simple cookies you'll get your hands on this season. They are sweet but savory, crumbly but firm, and just perfect for a holiday gathering or party. And they freeze wonderfully, of course.
Servings 30 medium cookies
Ingredients
- 6 tablespoons unsalted butter at room temperature
- 1 cup powdered sugar
- 1 egg yolk at room temperature
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 3 tablespoons sesame seeds I use black and white
- 1 cup all-purpose flour
Instructions
- In a bowl mix soft 6 tablespoons unsalted butter with 1 cup powdered sugar.
- Add 1 egg yolk and mix well.
- Add 1 teaspoon sea salt, 1 tablespoon olive oil, 1 teaspoon sesame oil and 3 tablespoons sesame seeds and mix everything until combined.
- Add 1 cup all-purpose flour and combine until no dry spots remain.
- Put this mixture on a piece of plastic wrap, making a cylinder or log parallel to the counter, leaving a border of about 2 inches.
- Start by folding the side close to you over the log of cookie mixture, as you would a cinnamon roll. Then go back and forth so the plastic clings and encloses the whole log.
- Grab the platic by both ends and roll, closing the ends. The plastic will probably bulge a bit. Prick it lightly with a fork once or twice to let the air out. This will ensure the dough remains soft and doesn't dry out.
- Refrigerate for 1 hour or freeze for up to 1 month.
- When ready to bake, preheat oven to 350°F (180°C).
- Line a cookie sheet with parchment paper.
- Take out the cookie dough and cut circles about ⅓ inch.
- Arrange on prepared sheets and bake for 12 to 15 minutes, until they are dried, a bit crackled and starting to turn golden.
- Let cool completely on a wire rack and keep in closed tins or cookie jars.
Notes
Freezing: you can make a large batch and freeze the cylinders.
