These cookies are like your classic whipped shortbread cookies but they're studded with toasted black sesame seeds which adds so much flavour and texture. It's important that you use toasted black sesame seeds and not un-toasted ones because the toasting process adds incredible flavour.
113g(1/2 cup) unsalted butter, at room temperature
30g(1/4 cup) powdered sugar
1tbsptoasted black sesame seeds
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for at least 5 - 7 minutes. Butter should be pale and very fluffy.
Add powdered sugar, salt, and vanilla. Mix to combine.
Scrape down the sides of the bowl, add the flour and toasted black sesame seeds, and mix just until the dough is fully combined, about 1 minute.
Transfer dough to a piping bag fitted with an open star tip. Pipe wreaths onto a baking sheet lined with parchment paper. Transfer baking sheet to the refrigerator to chill while the oven preheats.
Preheat oven to 300F. Once oven has preheated, bake cookies for 16 - 18 minutes, or until edges turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Black Sesame Wreath Cookies by Amy of Constellation Inspiration