Black And White Sesame Seed Cookies Recipes

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SESAME SEED COOKIES



Sesame Seed Cookies image

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

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar
1/4 cup tahini (ground sesame paste)
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup sesame seeds, white, black or a combination of both

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 image

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

Cookies:
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
3 cups cake flour, plus more
1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
1 cup granulated sugar
1 large egg
1 large egg yolk
Frosting and Assembly:
1/2 cup black sesame seeds
1/4 teaspoon vegetable oil
1/2 cup white sesame seeds
4 cups powdered sugar
1 teaspoon fresh lemon juice
Pinch of kosher salt
Special equipment:
A 3"-diameter cookie cutter

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



Sesame Seed Cookies image

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

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup hulled sesame seeds, toasted

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



Aunt Anne's Sesame Cookies image

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

1 cup butter
¾ cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 ½ cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
½ cup milk, or as needed
1 cup sesame seeds

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



Chocolate Chip Cookies With Black Sesame and Seaweed image

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

1 1/2 cups/190 grams unbleached all-purpose flour
1 1/2 cups/140 grams dark rye flour or pumpernickel flour
1 teaspoon baking powder
1/2 packed teaspoon baking soda
1 1/2 teaspoons fine sea salt
3/4 cup/165 grams dark brown sugar
2/3 cup/135 grams granulated sugar
1/2 cup plus 2 tablespoons/140 grams unsalted butter, softened to room temperature
2 large eggs plus 1 yolk
1/3 cup plus 1 tablespoon/105 grams black sesame paste, such as Kevala Black Sesame Tahini, or regular tahini
1 tablespoon plus 1 teaspoon vanilla extract
13 ounces/370 grams 65 to 70 percent dark chocolate, roughly chopped
1/2 cup/5 grams kizami nori (toasted and shredded seaweed) (see Tip)
1 cup/120 grams black sesame seeds, to coat

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



Black and White Sesame Cookies image

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

4 cups flour
2 teaspoons baking powder
1 cup sugar
1 pinch salt
1 cup vegetable oil
3 beaten eggs
1/4 cup milk
black sesame seed
white sesame seeds

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



Sesame Seed Cookies II image

Mild, slightly sweet with taste of sesame seeds.

Provided by Judy

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 10

½ cup butter
¼ cup white sugar
¼ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup milk
¾ cup sesame seeds

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



Black Sesame Seed Cookies image

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

1 cup toasted black sesame seed
1/4 cup sugar
1 egg white
1/2 teaspoon vanilla extract

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

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EASY BLACK SESAME COOKIES - MOCHI MOMMY
2022-01-17 Preheat oven to 350 degrees F and line 2-3 baking trays with silicone or parchment paper. In a stand mixer (or with an electric beater), cream butter, black sesame paste, sugar, salt, and baking powder together until light and fluffy. Add eggs and beat …
From mochimommy.com


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