Black Sesame Sablés

Name: Black Sesame Sablés
Yield: 32 serving(s)
Ingredients: 1/3 c. roasted black sesame seeds (see Tip); 1/2 c. sugar; 1 1/4 c. dark rye flour; 1/4 tsp. kosher salt; 1/2 c. (1 stick) cold unsalted butter, cut into small cubes; 2 large egg yolks; 1/2 tsp. pure vanilla extract; 1/4 c. roasted white sesame seeds

Give shortbread a nutty twist.

By Joy ChoPublished: Oct 24, 2024

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mike garten

Yields:

32 serving(s)

Featuring nutty sesame and malty rye, these delicate shortbreads will bring delicious complexity to your cookie box. For the greatest depth of flavor, opt for roasted sesame seeds (or see our tip below for roasting your own).

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Ingredients

1/3 cup roasted black sesame seeds (see Tip)
1/2 cup sugar
1 1/4 cups dark rye flour
1/4 tsp. kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
2 large egg yolks
1/2 tsp. pure vanilla extract
1/4 cup roasted white sesame seeds

Directions

1. Step 1In food processor, pulse black sesame seeds and sugar until finely ground. Add rye flour and salt and pulse until combined and sesame seeds are very finely ground. Add butter and pulse until mixture resembles coarse meal. Pulse in egg yolks 1 at a time, then vanilla, until dough is crumbly and holds together when squeezed (do not overmix).
2. Step 2Transfer half of dough to piece of plastic wrap and gently knead a few times to bring dough together, then shape into 11/4-inch-diameter log.
3. Step 3Spread white sesame seeds on baking sheet or large plate and roll log in them until coated (do not coat ends), pressing gently to help seeds adhere. Wrap log in plastic. Repeat shaping and coating with remaining dough. Freeze logs until firm enough to slice, about 1 hour. (Dough can be frozen up to 2 months. Let thaw slightly at room temp 15 to 20 minutes to ease slicing; cookies may need an extra minute or two when baking.)
4. Step 4Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Line 2 baking sheets with parchment paper.
5. Step 5Using sharp knife, slice logs 3/8 inch thick (if edges crumble, gently press back into shape). Place cookies on prepared sheets, spacing 11/2 inches apart. Bake, rotating pans and swapping positions on racks halfway through, until matte and set and edges begin to turn golden brown, 12 to 14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.

GH Test Kitchen Tip: If you can’t find roasted black sesame seeds, roast your own: Spread black sesame seeds on a small sheet pan and toast in a 350°F oven, stirring halfway through, until fragrant, 6 to 8 minutes. Let cool completely before using.