Preparation

Black sesame has this incredible toasted, almost earthy flavor that elevates ordinary shortbread into something you'd find in a fancy bakery. These cookies are as beautiful as they are delicious.

Preparation

1. In a large bowl, cream together the softened butter and sugar using a wooden spoon or electric mixer until light and fluffy (about 2 minutes).
2. Add the flour, black sesame seeds, and salt, mixing until a crumbly dough forms.
3. Turn the dough onto a clean surface and knead gently just until it comes together, then shape into a log about 2 inches in diameter.
4. Wrap the log in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
5. Preheat oven to 325°F (165°C) and line two baking sheets with parchment paper.
6. Slice the chilled log into 1/4-inch thick rounds and place on the prepared sheets, spacing them 1 inch apart.
7. Bake for 18-22 minutes until the edges just begin to turn golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Store in an airtight container for up to 2 weeks. These pair beautifully with tea or coffee.