Thanks so much Kory & Yukari!
This was my favorite idea so far. I thought it was so unique and beautiful and oh my gosh delicious! You can find black sesame seeds at any Asian food store (or here) But you can also use white sesame seeds (make sure and toast them if they aren't already), which you can find pretty much anywhere. I found raw ones for really cheap at Sam's Club.
black sesame butter cookies
makes about 2~2.5 dozen(I've converted the measurements for you)
3/4 C unsalted butter (1.5 sticks), softenened
1/2 C brown sugar
2 C all-purpose flour
1 t baking powder
pinch of salt
1/2 C +1 T black sesame seeds
- In a medium bowl, whisk the flour, salt, and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, scraping down the sides periodically. Add the egg and mix until light in color and thoroughly combined.
- Turn the mixing speed to low and slowly add dry ingredients. Mix until combined. This is a sticky dough, so don't think you need to add more flour.
- Add the black sesame seeds, and mix with a wooden spoon.
- Take about 1 T of dough and roll into a ball in your hands. Place on a parchment or silicone lined baking sheet and press down with 3 fingers until they are about 1.5 inches in diameter. Sprinkle with a few more black sesame seeds, and press them in. (the sesame seeds get buried in the dough a little, so I think it looks better to add just a few on top)
- Bake at 350° F for 12~14 minutes. Keep an eye on the cookies to make sure they don't brown too much. You want a very light color on them.