Directions: |
Directions:Line a rimmed baking sheet with parchment paper.
In a small saucepan over medium heat, melt the butter, swirling occasionally, about 3 minutes. Set aside to cool.
In a medium bowl, whisk together the flour, confectioners sugar, and salt. Place the sesame seeds in a small resealable plastic bag, seal it and crush them by smashing them lightly with the side of a wine bottle or a rolling pin or use a mortar and pestle or spice grinder. Add the crushed sesame seeds to the dry ingredients and whisk to combine.
Whisk the tahini into the cooled melted butter, then pour the mixture into the dry ingredients, stirring with a spatula until a dough comes together in a rough ball. Using your hands, knead the dough lightly a few times until no floury spots remain.
Transfer the ball of dough to the prepared baking sheet and use your hands to pat it into a ½-inch-thick, 8 by 8-inch square. Smooth the surface of the square with the bottom of a measuring cup so that it is nice and flat. Use a fork to lightly prick the dough all over. Lightly cover the dough with plastic wrap. Transfer the baking sheet to the refrigerator to chill for at least 30 minutes or up to overnight.
Once chilled, cut the shortbread into 16 equal 2-inch squares. Space them out evenly on the baking sheet. Chill for at least 15 minutes.
Meanwhile, position a rack in the center of the oven. Preheat the oven to 325°F.
Sprinkle the shortbread with turbinado sugar. Bake the shortbread until lightly golden brown all over, 30 to 40 minutes. Check the shortbread at 25 minutes as some ovens cook quicker than others. Let the cookies cool on the baking sheet completely before serving |
This recipe for Black Sesame Shortbread is from