Tuesday, 4 December 2012

Shortbread Season

Every year I make a few family-tradition Christmas cookie recipes, but I always like to try a few new recipes too. Today's recipe is one of the new cookies, but it's so delicious that it might find it's way onto my keep list for future holidays too!

I love shortbread cookies, but these aren't just any shortbread. Yes, the cookies have the standard shortbread blend of flour, butter, and sugar. But, they're so much more than that; there's also a ton of sesame seeds in them! And the sesame seeds made me think they were perfect for sharing on the fourth day of Christmas, the day that brings four calling birds :)

You'll be surprised at how easy these cookies come together and at how unique they taste. I think they're great with tea, but they'd also be great served along side a cheese plate because they aren't too sweet. 

Read on for the recipe! 

Sesame Seed Shortbreads - makes 3 dozen

3/4 cup black sesame seeds + 2 tablespoons extra for garnish
1 3/4 cups flour
1 cup powdered sugar
1 pinch of salt
1 cup of butter or margarine

1. Preheat oven to 350 degrees.

2. Grind 3/4 cup sesame seeds in a food processor until the seeds are finely ground. Then add in the flour, sugar, and salt and whirl to combine.

3. Next add in the butter and pulse until just combined.

4. Scoop out spoons of dough and roll into balls. Press the ball into the remaining sesame seeds and flatten. Place cookie on a cookie sheet and repeat until dough and sesame seed garnish are used up.

5. Bake for about 10 minutes and let cool on wire racks. Enjoy!

This recipe is almost the same as one from one that appeared Chatelaine last year, but I didn't think they needed the vanilla at all so I left it out.

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