Lemon and Black Sesame Seed Cookies

Delicate and flavorful cookies with a delightful blend of lemon zest and black sesame seeds.

Ingredients

2 1⁄4	cups all-purpose flour
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.
  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.

Jul 20, 2024