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, like 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 (unfortunately, the blog hasn’t been updated since 2013). 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.
2/3 cup unsalted butter, softened
½ cup raw sugar
1 large egg
2 tsp 2% 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, about 1 minute. Mix in the egg and milk.
In a small bowl, combine the baking soda, salt and flour. Gradually add the dry mix to the wet ingredients with mixer on low. Mix on medium until the dough comes together in a ball.
By hand, stir or knead in the black sesame seeds. Place the dough between two pieces of wax or parchment paper and roll to about a ¼ inch thickness. Place the dough on a baking sheet and refrigerate for 1 to 2 hours.
Cut into shapes and bake on an ungreased cookie sheet for 8 to 9 minutes; just until the edges are slightly browned. Let cool for 1 to 2 minutes and then transfer the cookies to a rack to cool completely.
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Lori Rice is a freelance writer, recipe developer, food photographer and nutritional scientist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.