SESAME SEED COOKIES
These black-and-white sprinkled cookies come packed with a rich nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Yield Makes: 5 dozen cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
- Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight.
- Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper.
- Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log.
- From Food Network Kitchen
BLACK AND WHITE SESAME SEED COOKIES
Black and White Sesame Seed Cookies
Provided by Alison Roman
Categories Bon Appétit Kid-Friendly Christmas Sesame Cookies Dessert Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24
Number Of Ingredients 17
Steps:
- Cookies:
- Whisk baking powder, salt, and 3 cups cake flour in a small bowl to combine. Using an electric mixer on high speed, beat butter and sugar in a medium bowl until well combined (butter does not need to be fluffy), about 3 minutes. Add egg and egg yolk and beat just to combine. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
- Place racks in upper and lower thirds of oven and preheat to 325°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
- Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/4" thick. Punch out rounds with cookie cutter and transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Pat scraps into a 3/4"-thick disk. Chill 15 minutes.
- Bake cookies, rotating baking sheets halfway through, until edges are golden brown, 12-15 minutes. Transfer cookies to wire racks and let cool. Cut out and bake scraps, then repeat process with remaining disk of dough.
- Do Ahead
- Dough can be made 1 month ahead; freeze. Cookies can be baked 2 weeks ahead; wrap tightly and freeze. Thaw before decorating. Frosting and Assembly Toss black sesame seeds and oil in a medium shallow bowl to coat seeds (this will keep them jet-black and shiny). Place white sesame seeds in another medium shallow bowl.
- Frosting and assembly:
- Whisk powdered sugar, lemon juice, salt, and 1/3 cup water in a large bowl until smooth. Place half of the icing in a pastry bag fitted with a 1/8" tip. (Or use a large resealable plastic bag and cut a small opening in 1 corner.)
- Working with 1 cookie at a time, pipe down center and then around the edge of half of the cookie to create a semicircle. Pipe icing inside border to fill, then use a small offset spatula to evenly spread over half of the cookie. Working quickly so icing is still wet, dip frosted part of cookie into white sesame seeds, patting gently to adhere, then letting excess fall back into bowl. Let sit 15 minutes for icing to set.
- Repeat process on the other half of the cookie, dipping into black sesame seeds, and let sit at least 20 minutes before serving
- Do Ahead
- Cookies can be frosted and decorated 1 day ahead. Store airtight at room temperature.
SESAME SEED COOKIES
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
- Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
- Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
AUNT ANNE'S SESAME COOKIES
After trying my hand at countless sesame cookie recipes, my Italian girlfriend shared her Aunt Anne's recipe and I knew my search had ended! Basically an anise flavored butter cookie covered in sesame seeds. The smell when removing them from the oven is wonderful!
Provided by DianeF
Categories World Cuisine Recipes European Italian
Time 32m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
- Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
- Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 7.1 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 30.5 mg, Sugar 2.6 g
CHOCOLATE CHIP COOKIES WITH BLACK SESAME AND SEAWEED
This complex and earthy cookie comes from Zoe Kanan, the pastry chef at Simon & the Whale restaurant in New York, and proves the notion that ingenuity is often born of necessity. While working in Hong Kong on a collaborative dinner with Yardbird restaurant, Ms. Kazan found herself with a glut of specialty ingredients at her disposal. Inspired by the experimental flavor combinations for which her mentor, Christina Tosi, is known, Ms. Kanan added black sesame paste, seaweed and sesame seeds to a tahini chocolate chip cookie recipe she'd been developing. Deeply chocolatey and extremely savory, the result -this cookie, created for the 2019 NYT Food Festival - is perplexing at first bite and addictive after that.
Provided by Alexa Weibel
Categories snack, cookies and bars, pastries, dessert
Time 1h
Yield 22 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the all-purpose and rye flours, baking powder, baking soda and sea salt; set aside.
- In a stand mixer fitted with the paddle attachment, beat both sugars together on medium speed to blend. Add butter and beat on medium until beginning to lighten and starting to become creamy, about 2 minutes.
- Add the eggs and egg yolk one at a time to the butter mixture, beating until incorporated, then add the black sesame paste and vanilla, and blend just until combined.
- Add the flour mixture all at once, and use a sturdy rubber spatula to fold it into the butter mixture until about halfway combined, and the mixture goes from a shaggy mess to a semi-combined dough. Scatter the chocolate and seaweed on top and fold just until dough forms. (A gentle touch is necessary, as overmixing can cause the dough to separate and crumble.)
- Add the black sesame seeds to a shallow bowl. Using a 1/4 cup measuring cup, portion the dough into about 22 balls (60 grams each). Working with one portion of dough at a time, roll it between your palms until rounded, then gently roll it into the sesame seeds until coated all over. Arrange on a parchment-lined baking sheet and transfer to the refrigerator to chill at least 4 hours. (You can prepare the dough balls up to one week in advance; transfer to a lidded container or loosely cover them with plastic wrap and refrigerate.)
- When ready to bake, heat the oven to 400 degrees. Arrange the cookies a few inches apart on a large baking sheet and bake until they have spread out slightly but are still puffed in the center, about 12 minutes. Once you've removed the baking sheet from the oven, gently tap the center of each cookie down using the bottom of a ladle, pressing just until you've created a slightly indented crater. (This technique helps ensure a gooey and chewy center.)
- Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Store, covered, at room temperature, up to 2 days.
BLACK AND WHITE SESAME COOKIES
Make and share this Black and White Sesame Cookies recipe from Food.com.
Provided by ChefMT
Categories Breakfast
Time 19m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix with dough hook, flour, baking powder, sugar and salt.
- Mix in oil.
- Separately Mix together eggs and milk.
- Add to dough and mix until smooth.
- Roll dough into ropes and cut off 2" pieces with pizza cutter.
- Roll each piece in combined blackand white sesame seeds.
- Bake on parchment paper for about 9 minutes or slightly golden on bottom.
Nutrition Facts : Calories 132.9, Fat 6.7, SaturatedFat 1, Cholesterol 17.9, Sodium 31.4, Carbohydrate 16.3, Fiber 0.4, Sugar 5.6, Protein 2
SESAME SEED COOKIES II
Steps:
- Cream butter, sugar and brown sugar. Add eggs and vanilla, blend well.
- Stir together flour, baking powder and salt. Add gradually to the creamed mixture, blending well.
- Turn out the dough onto a floured surface and knead 1-2 minutes until the dough is smooth. Break off a small piece of dough and roll it in your palms to make an oval about 2 inches long and 3/4 inch thick.
- Dip the oval in milk and roll it in sesame seeds. Place on the greased cookie sheet. Repeat with the remaining dough.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until golden. Remove to wire racks to cool.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.2 g, Cholesterol 34.6 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 6 g
BLACK SESAME SEED COOKIES
These cookies are highly addictive and fun! AND you can enjoy them without the guilt! The cookies have a crispy/crumbly texture on the outside and a softer texture on the inside. YUM!
Provided by IV45082
Categories Drop Cookies
Time 25m
Yield 20 cookies, 5 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Put black sesame seeds and sugar in a food processor and process until the mixture looks like a black paste.
- Add egg white and vanilla extract and mix.
- Put the mixture in a plastic zip-lock baggie, cut off a tip of the bag; or put in a pastry bag.
- Swirl the mixture out on an ungreased cookie sheet. I like making my cookies 1.5 x 1.5 inches so there are enough swirls, they look snail/turd like. They don't spread so having about an inch apart from the cookies will be fine.
- Bake for 11-15 minutes. If you like your cookies softer, leave them in for 11 minutes. Longer will be crispier.
Nutrition Facts : Calories 211.7, Fat 14.6, SaturatedFat 2, Sodium 14.3, Carbohydrate 17, Fiber 3.5, Sugar 10.2, Protein 5.9
More about "black and white sesame seed cookies recipes"
BLACK AND WHITE SESAME SEED COOKIES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 3 minsServings 24
- Whisk baking powder, salt, and 3 cups cake flour in a small bowl to combine. Using an electric mixer on high speed, beat butter and sugar in a medium bowl until well combined (butter does not need to be fluffy), about 3 minutes. Add egg and egg yolk and beat just to combine. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and form into ¾"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
- Place racks in upper and lower thirds of oven and preheat to 325°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.
- Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about ¼" thick. Punch out rounds with cookie cutter and transfer to parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a ¾"-thick disk. Chill 15 minutes.
- Bake cookies, rotating baking sheets halfway through, until edges are golden brown, 12–15 minutes. Transfer cookies to wire racks and let cool. Cut out and bake scraps, then repeat process with remaining disk of dough.
SALTY BLACK-AND-WHITE SESAME COCKTAIL COOKIES RECIPE
From foodandwine.com
5/5 Category CookiesServings 48Total Time 2 hrs
- In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
- Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until firm.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Lightly brush the cookies with the egg and sprinkle with the black and white sesame seeds.
- Bake the sesame cookies for 17 to 20 minutes, until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack and let them cool completely.
BLACK AND WHITE SESAME SEED COOKIES - BON APPéTIT
From bonappetit.com
5/5 (1)Category Bake, Dessert, Lemon, Sesame SeedServings 24
BLACK & WHITE SESAME CHEQUERED COOKIES - FOODIE BAKER
From foodiebaker.com
BLACK SESAME SEEDS COOKIES RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
BLACK SESAME ICEBOX COOKIES - FOODIE BAKER
From foodiebaker.com
CHOCOLATE BLACK SESAME COOKIES | LOVE AND OLIVE OIL
From loveandoliveoil.com
BLACK SESAME COOKIES 黒胡麻クッキー • JUST ONE COOKBOOK
From justonecookbook.com
BLACK-SESAME COOKIES RECIPE - CHATELAINE.COM
From chatelaine.com
BLACK AND WHITE SESAME SEED COOKIES | PUNCHFORK
From punchfork.com
BLACK AND WHITE SESAME SEED COOKIES - MASTERCOOK
From mastercook.com
BLACK AND WHITE SESAME SEED COOKIES | RECIPE | BLACK AND WHITE …
From pinterest.ca
TAHINI COOKIES WITH BLACK & WHITE SESAME SEEDS | LAST INGREDIENT
From lastingredient.com
BLACK & WHITE TAHINI COOKIES - BAKING THE GOODS
From bakingthegoods.com
BLACK SESAME COOKIES - THE FLOURED TABLE
From theflouredtable.com
BLACK-WHITE SESAME COOKIES-WITH GREAT SESAME FRAGRANCE
From mykitchen101en.com
CHOCOLATE BLACK & WHITE SESAME COOKIES RECIPE | SCHWARTZ
From schwartz.co.uk
BLACK SESAME SEEDS COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
113 EASY AND TASTY SESAME SEED COOKIE RECIPES BY HOME COOKS
From cookpad.com
BLACK SESAME COOKIES - CATHERINE ZHANG
From zhangcatherine.com
BLACK AND WHITE SESAME COOKIES | MISS CHINESE FOOD
From misschinesefood.com
BLACK SESAME COOKIES | MISS CHINESE FOOD
From misschinesefood.com
SESAME CRISP COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BLACK-AND-WHITE SESAME BRITTLE - SERIOUS EATS
From seriouseats.com
BLACK SESAME COOKIES - TODAY'S NEST
From todaysnest.com
BLACK SESAME BROWNIE COOKIES - COOKING THERAPY
From cooking-therapy.com
BLACK SESAME SHORTBREAD COOKIES - LITTLE SWEET BAKER
From littlesweetbaker.com
BLACK SESAME COOKIES — THE YUMMY VEGAN
From theyummyvegan.com
THIN AND CRISPY ROASTED BLACK SESAME COOKIES
From chopsticksandflour.com
BLACK SESAME BUTTER COOKIES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BLACK AND WHITE SESAME SEED COOKIES | RECIPE | SEED COOKIES, …
From pinterest.com
BLACK SESAME CHOCOLATE CHIP COOKIES - COOKING THERAPY
From cooking-therapy.com
EGGLESS JAPANESE SESAME COOKIES - GAYATHRI'S COOK SPOT
From gayathriscookspot.com
SIMPLE RECIPES BLACK AND WHITE SESAME SEED COOKIES RECIPE
From recipes.lacestreetshoes.com
BLACK SESAME SEED PASTE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY BLACK SESAME COOKIES - MOCHI MOMMY
From mochimommy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love