Black Sesame Seed Peanut Butter Cookies Recipes

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BLACK SESAME LACE COOKIES



Black Sesame Lace Cookies image

Provided by Joanne Chang

Categories     Cookies     Mixer     Citrus     Fruit     Dessert     Bake     Orange     Chill     Seed     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 cookies

Number Of Ingredients 6

7 tablespoons (7/8 stick/100 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
7 tablespoons (100 grams) packed light brown sugar
1/2 cup (70 grams) unbleached all-purpose flour
1/3 cup (80 grams) fresh orange juice (about 1 1/2 oranges)
3 tablespoons black sesame seeds

Steps:

  • Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
  • Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
  • When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
  • Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
  • Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.
  • The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.

BLACK SESAME SEED PEANUT BUTTER COOKIES



Black Sesame Seed Peanut Butter Cookies image

Make and share this Black Sesame Seed Peanut Butter Cookies recipe from Food.com.

Provided by hipbonez

Categories     Dessert

Time 35m

Yield 48 cookies

Number Of Ingredients 5

1 cup creamy peanut butter (not natural)
3/4 cup sugar
1 large egg
1 teaspoon baking soda
5 tablespoons black sesame seeds

Steps:

  • Preheat oven to 350 with racks in lower and upper thirds.
  • Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda.
  • Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
  • Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.

Nutrition Facts : Calories 50.6, Fat 3.3, SaturatedFat 0.7, Cholesterol 3.9, Sodium 52.5, Carbohydrate 4.4, Fiber 0.4, Sugar 3.6, Protein 1.6

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.

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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