Sesame Cookies
With colder weather, I can’t help but miss the warmth of the oven, the pervasive smell of butter throughout the house when baking cookies, and that first bite of crispy goodness right after they come out of the oven. I’ve tried several cookie recipes before but was never satisfied. Eventually, I returned to a scallion butter cookie recipe I had used before, replacing the salt and scallions with black sesame seeds. Sure enough, the taste of the finished product delighted me.
Ingredients
Steps
Soften the unsalted butter at room temperature and cut it into small pieces.
Using a hand mixer at low speed, whip the butter until its color lightens, its volume increases, and it becomes feather-like in texture.
Add the confectioners' sugar in two additions, mixing well after each addition before adding the next.
Similarly, add fine granulated sugar in several portions, mixing thoroughly after each addition.
Gradually add the whole egg liquid in portions, one tablespoon at a time. Mix well before adding the next spoonful, repeating until the egg mixture is fully incorporated.
Sift the low-gluten flour into the bowl and combine it with a rubber spatula until there are no flour particles visible.
Add the roasted black sesame seeds.
Mix well with a rubber spatula to form the cookie dough.
Place the dough into a piping bag and pipe out cookie shapes onto a baking tray lined with parchment paper. Preheat the oven to 170°C and bake for about 15 minutes on the middle rack, until the edges of the cookies are lightly browned.