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Black Sesame Lace Cookies

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Introduction

Discover the delightful world of Black Sesame Lace Cookies, a sweet treat that marries traditional flavors with an artistic twist. These cookies are not only visually appealing but also offer a unique taste experience.

Tips for this recipe

  • Ensure your butter is at room temperature to achieve the perfect texture.
  • Sift flour before use to eliminate any lumps, ensuring a smooth mixture.

Why you will love this recipe

With their intricate black sesame lace and the blend of familiar flavors with an unexpected twist, these cookies are sure to impress. Their elegant appearance and rich taste profile make them a perfect addition to any dessert table.

Ingredients

  • 7 tablespoons (7/8 stick/100 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 7 tablespoons (100 grams) packed light brown sugar
  • 1/2 cup (70 grams) unbleached all-purpose flour
  • 1/3 cup (80 grams) fresh orange juice (about 1 1/2 oranges)
  • 3 tablespoons black sesame seeds

Adviced equipments

For the best results, consider using:

  • Stand Mixer (e.g., KitchenAid Artisan Stand Mixer)
  • Digital Scale (e.g., OXO BatteriePlus Digital Kitchen Scale)
  • Rolling Pin (e.g., Scoop & Roll Silicone Rolling Mat with Wooden Rolling Pin Set)
  • Piping Bag and Tips (e.g., Wilton Professional Decorating Bags, Nozzle Pack)
  • Non-Stick Cookie Sheet (e.g., Nordic Ware Aluminum Nonstick Silicone Bakeware)
  • Cooling Rack (e.g., Wilton Perforated Metal Racks, Size 16″ x 12″)
  • Spatula (e.g., OXO Good Grips Stainless Steel Offset Spatulas)

History of the recipe

Black Sesame Lace Cookies have their roots in ancient Chinese cuisine, where sesame seeds were commonly used as a flavor enhancer. The delicate lace pattern on these cookies is inspired by traditional methods that required great patience and skill.

fun facts about this recipe

Black Sesame Lace Cookies are not only a treat for your taste buds but also an example of how food can be both visually stunning and historically rich. The lace pattern on these cookies is reminiscent of Chinese traditional dessert art, showcasing the cultural depth that goes into this recipe.

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Black Sesame Lace Cookies

Black Sesame Lace Cookies

amanda

Equipment

  • - Stand Mixer (e.g., KitchenAid Artisan Stand Mixer)

  • - Digital Scale (e.g., OXO BatteriePlus Digital Kitchen Scale)

  • - Rolling Pin (e.g., Scoop & Roll Silicone Rolling Mat with Wooden Rolling Pin Set)

  • - Piping Bag and Tips (e.g., Wilton Professional Decorating Bags, Nozzle Pack)

  • - Non-Stick Cookie Sheet (e.g., Nordic Ware Aluminum Nonstick Silicone Bakeware)

  • - Cooling Rack (e.g., Wilton Perforated Metal Racks, Size 16" x 12")

  • - Spatula (e.g., OXO Good Grips Stainless Steel Offset Spatulas)

Ingredients

  • 7 tablespoons (7/8 stick/100 grams) unsalted butter, at room temperature

  • 1/2 cup (100 grams) granulated sugar

  • 7 tablespoons (100 grams) packed light brown sugar

  • 1/2 cup (70 grams) unbleached all-purpose flour

  • 1/3 cup (80 grams) fresh orange juice (about 1 1/2 oranges)

  • 3 tablespoons black sesame seeds

Instructions

1

Instruction 1

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. Turn the speed down to low and add the flour and mix until well combined. Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. Mix in the sesame seeds.
2

Instruction 2

Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.
3

Instruction 3

When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. (This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)
4

Instruction 4

Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
5

Instruction 5

Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. Gently remove the cookies from the parchment.
6

Instruction 6

The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days.
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