cookies dessert food

Black Sesame Brown Sugar Shortbread Cookies

Winter, you guys. Winter is where it’s at.

After a snow storm buried my car last Sunday and made me a perpetual city bus patron, I resolved to take advantage of winter for all she’s worth. A much better alternative than becoming a miserable person who angrily pushes past people to get on and off public transport and sheds a tear every time they put on their parka and lace up their boots. (Yes, there are people who do that, at least I think they are crying inside).

My reasons to love the next few wet, cold and dark months are as follows:

  1. It’s cold. Translation – long pants and long sleeves. Lots of cover up. Giving me a few months to focus on the gym and shed some lbs, all while dressing comfortably in loose, cowl neck sweaters. Hooray for me!
  2. Chicagoans hibernate in the winter. So, I’m taking advantage of the extra hours spent indoors and at home to get life truly organized. We’re talking spreadsheets for everything. Meal planning. Meal prepping. Budget trackers. Goal trackers. I can’t stop.
  3. Chicagoans hibernate in the winter. Did I say that already? Well, it could not be more accurate. This also means I can save my monies by not meeting friends for drinks constantly. Oh yea, and not consume so much booze.

There you have it. My master plans to make this winter work for me instead of hating every moment of it. A tempting option I’ll admit, but I’ve been down that road before.

It leads to massive amounts of wine consumption.

Oh and baking. Plenty of time for baking.

Black Sesame Brown Sugar Shortbread Cookies

*Recipe can be found in Homemade Decadence


1 cup unsalted butter (should be room temperature)
1/2 cup light brown sugar
2 1/4 cup flour
2 tablespoons corn starch
1/2 teaspoon salt
2 tablespoons black sesame seeds


Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper
In a bowl, whip together butter and sugar (using electric mixer) until mixture is light and fluffy
In a smaller bowl, combine flour, cornstarch, sale and sesame seeds. Add this mixture bit by bit to butter and sugar mixture. This will make the mixture thick and crumbly.
Transfer to pastry slab or counter, need dough until it comes together in a ball. Wrap in plastic and let chill for 20-25 minutes in the refrigerator
Take chilled dough out of fridge and place on lightly floured surface. Roll out dough using a rolling pin until it is about 1/2 inch thick
Using a cookie cutter of your choice (or you can cut on your own) cut the cookies and place on sheet
Bake until lightly golden brown around the edges (about 20 minutes)

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