Black Sesame Shortbread Cookies

Directions

• First, you will need to make a rough paste by pulsing black sesame seeds in a blender (a bullet type of blender would work well). It does not need to be perfectly smooth, it should look moist and somewhat crumbly. But if you find it hard to process the seeds or you blender is not powerful enough, adding a little (~1 tsp.) of water would ease the process.
• Cut the butter into few large pieces, place in a microwave-safe bowl, and heat for about 25-40 seconds or until very soft (partly melted); or melt a small saucepan over stovetop heat.
• Combine the soften/melted butter with the black sesame paste, icing sugar, salt, cinnamon, and vanilla (if using). Beat with a wooden spoon for 30 seconds until well-incorporated.
• Stir in the flour and mix until remains dough; don’t overmix.
• If the dough feels too sticky, dust with a little of flour. If it feels to crumbly / dry (that happens as density of ingredients could wary), you can fix it by stirring in a little more of melted butter or a splash of milk.
• You do not need to refrigerate the dough, but if you have time, giving it 5-10 minutes of resting will enhance the texture even more.
• Roll the dough out with a rolling-pin (dusting with a bit of flour, if the dough feels too moist.) – or simply flatten it with your hands. Cut cookies using cookie cutters. If desired, sprinkle or roll with more sesame seeds, slightly pressing them into the dough. To do so, slightly brush the surface with an egg wash (by mixing a whole egg with a spoon of water) – egg wash will help the seeds sticking to the cookies.
• Preheat oven to 350 degrees F (~175 degrees C). Place the cookies on a parchment-lined baking sheets.
• Bake for about 12-16 minutes (depending on size, the thickness of the dough, and your oven) or until edges are slightly golden. ~ ⅓-inch (0.8 cm.) should take about 13-14 minutes, but it is always better to slightly underbake than overbake them so please adjust this accordingly. Allow cookies to cool and serve.