I’ve once again managed to let two months lapse from my last post. Birthdays, some light traveling, and a general lack of sleep have really put a damper on my blogging.
This post is about black sesame lace cookies from Joanne Chang’s Flour cookbook. Alas, not enough time or creative energy for an origin story for this one. Which would’ve been good, the black sesame would’ve been some kind of kinky Asian thing, for sure.
Black Sesame Lace Cookies
from Flour
7 tablespoons (7/8 stick) butter, at room temperature
1/2 cup sugar
7 tablespoons packed light brown sugar
1/2 cup all-purpose flour
1/3 cup fresh orange juice
3 tablespoons black sesame seeds
- Cream the butter, white sugar, and light brown sugar until light and fluffy.
- Add flour and mix until combined.
- Drizzle in the orange juice and mix until combined. The mixture will look broken.
- Mix in the black sesame seeds.
- Transfer the batter to an airtight container.
- Refrigerate the batter for at least 4 hours, or for up to 1 week.
- Preheat oven to 350F.
- Line a flat baking sheet with parchment paper.
- Place tablespoon-sized balls of dough on the baking sheet, with at least 3 inches between the balls.
- Bake for 16 to 18 minutes, or until the cookies are golden brown throughout.
- Let the cookies cool on the sheet until they are firm before removing them from the parchment paper.
The dough only has six ingredients in it, very simple.
I spaced the dough balls apart quite a bit…
… but they still spread more than I thought they would, leading to one giant cookie.
The second batch turned out better, with more spacing.
Some cookies are more burnt than others.
They do have a nice caramelized look.
The sesame flavor was noticeable in the cookies, which I liked, even though I usually don’t like crunchy cookies.