Black sesame cookies [ 77 shares]

Method

1. 01

   Step 1

   Prepare all ingredients: soften butter at room temperature and set aside; sift cake flour and powdered sugar and set aside; beat eggs and set aside.

   

2. 02

   Step 2

   Soften the butter at room temperature until you can easily poke a hole in it with your hand. Beat it with an electric mixer until it lightens in color, increases in volume, and becomes feather-like.

   

3. 03

   Step 3

   Add the powdered sugar in 2 batches, followed by the granulated sugar, again in two batches, mixing well after each addition before adding the next batch.

   

4. 04

   Step 4

   Mix thoroughly as shown in the picture.

   

5. 05

   Step 5

   Add the whole egg liquid in three batches, stirring well after each addition (remember to wait until the egg liquid and butter are fully mixed before adding the next batch to prevent the oil and water from separating).

   

6. 06

   Step 6

   Beat the egg mixture until smooth, as shown in the picture.

   

7. 07

   Step 7

   Add the sifted cake flour.

   

8. 08

   Step 8

   Use a spatula to cut and mix until there is no dry powder left. [Just mix until smooth, do not overmix.]

   

9. 09

   Step 9

   Add roasted black sesame seeds.

   

10. 10

    Step 10

    Mix thoroughly with a spatula.

    

11. 11

    Step 11

    I filled the piping bag with the mixed batter into the cup. I prepared the piping tip and piping bag in advance.

    

12. 12

    Step 12

    Pipe the macaron shapes onto a macaron baking sheet. [If you don't have a non-stick baking sheet, remember to line it with parchment paper.]

    

13. 13

    Step 13

    Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit) for 10 minutes, then bake on the middle rack for 30 minutes. (Every oven is different, so it's best to keep an eye on it the first time. Bake until the surface is lightly golden brown.)

    

14. 14

    Step 14

    Remove the baked cookies and let them cool.

    

15. 15

    Step 15

    Finished product photo.

    

16. 16

    Step 16

    Pack the cooled cookies into a cookie bag.

    

17. 17

    Step 17

    Seal the cookies with a sealing machine for better moisture protection and easier portability.