Black SesameBrown Sugar ShortbreadJoy Wilson
A simple toasty and buttery treat.
Ingredients
1
cup (2 sticks) unsalted butter, room temperature
1
/2 cup (packed) light brown sugar
2
1/4 cups all-purpose flour
2
tbsp cornstarch
1
/2 tsp salt
2
tbsp plus 2 tsp black sesame seeds
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Preparation
Step 1
Preheat oven to 325° with racks in center and upper third. Line 2 baking sheets with parchment paper.
Step 2
Beat butter and sugar until light and fluffy.
Step 3
Whisk together flour, cornstarch, salt, and sesame seeds. Add flour mixture to butter mixture, 1 cup at a time, beating after each addition until incorporated. Transfer mixture to a surface and knead into a smooth dough. Wrap in plastic and refrigerate for 20 minutes.
Step 4
Transfer chilled dough to a lightly floured surface; roll into a 1/2"-thick rectangle. Cut into 2" squares, then cut each square into triangles. Transfer to prepared baking sheets.
Step 5
Bake until edges are light golden brown, 20-22 minutes. Let cool.
Reprinted from Joy the Baker Homemade Decadence, by Joy Wilson, copyright 2014. Published by Clarkson Potter.