I’m looking for some variety in my baked goods. I’m not sure why I’m so bored of chocolate chip cookies and standard flavors such as vanilla. Perhaps it’s all the time I spend exploring on the Internet. Yes, that could be it.
I see apricot, rhubarb, mocha, green tea, red bean and…black sesame. I came across these cookies towards the end of last year and had every intention of making them for the holidays. That didn’t happen, so I revisited the goal this weekend.
I’m a big black sesame fan, and if you like anything with a slightly nutty flavor, you will be too. I adapted the recipe from one of my favorite food bloggers, Green Cilantro. Ideal with coffee, tea, or milk, these cookies are only slightly sweet; perfect for an afternoon snack or post-run treat, whatever the case may be.
Whole Wheat Black Sesame Cookies
Adapted from Black Sesame Cookies by Green Cilantro
2/3 cup unsalted butter, softened
½ cup raw sugar
2 tsp milk
½ tsp baking soda
½ tsp salt
2 cups white whole wheat flour
2 tbsp black sesame seeds
Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and sugar until well blended. Mix in the egg and milk.
In a small bowl, combine the baking soda, salt and flour. Gradually add the dry mix to the mixer. Mix medium-low until the dough comes together in a ball.
By hand, stir or knead in the black sesame seeds. Place dough between two pieces of wax paper and roll to about a ¼ inch thickness. Refrigerate for 1 to 2 hours.
Cut into shapes and bake on an ungreased cookie sheet for 8-9 minutes; just until the edges are slightly browned. Cool on a cooling rack. Makes about 30 cookies, depending on the size of your cutter.