Lemon and Black Sesame Seed Cookies
Serves: 60 cookies
Ingredients:
10
Delicate and flavorful cookies with a delightful blend of lemon zest and black sesame seeds.
Ingredients
| 2 1⁄4 | cups all-purpose flour |
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| 1⁄2 | teaspoon salt |
| 1⁄2 | teaspoon baking powder |
| 1 | cup (2 sticks) unsalted butter, room temperature |
| 1 1⁄4 | cups granulated sugar |
| 1 | large egg |
| 2 | tablespoons black sesame seeds |
| 2 | teaspoons lemon zest |
| 1 | teaspoon vanilla extract |
| 1⁄2 | teaspoon lemon extract |
Instructions
| 1. | In a mixing bowl, combine all-purpose flour, salt, and baking powder. |
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| 2. | Using a stand or hand-held mixer, cream the room-temperature unsalted butter and granulated sugar until well combined. Add in a large egg, black sesame seeds, lemon zest, vanilla extract, and lemon extract. Mix until thoroughly combined. |
| 3. | Gradually add the dry ingredients in 3 stages, mixing well after each addition. |
| 4. | Divide the dough in two, flatten each half into a disk, and wrap them individually in plastic wrap. Chill in the refrigerator for several hours or up to several days. |
| 5. | Preheat the oven to 325 degrees Fahrenheit. |
| 6. | Roll out each disk on a floured surface to 1/8 inch thickness. If the dough is too firm to roll, allow it to slightly warm up for a few minutes. Using a 2 1/2 inch cookie cutter, cut out cookies and place them on parchment-lined baking sheets, keeping them 1 inch apart. Re-roll any scraps. |
| 7. | Chill the cookies on the baking sheets for 15 minutes. |
| 8. | Bake until the edges start to color, approximately 18 minutes. Rotate the baking sheets halfway through baking for even cooking. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to racks to cool completely. |
| 9. | Store the cookies in an airtight container for up to 2 weeks, or freeze them for up to 1 month by wrapping them carefully. |
Published on Jul 20, 2024 by Luminița