Matcha Black Sesame Shortbread Cookies
What You Need
Ingredients
Preparation
Brilliant green matcha and earthy black sesame seeds add their distinct colors and flavors to this simple shortbread cookie that’s as impressive to look at as it is to eat. The quality of your matcha will drastically affect its color (but not flavor), so look for ceremonial-grade matcha for the brightest green color.
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Place sesame seeds in a spice grinder or coffee grinder and process until finely ground, about 10 seconds; set aside.
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Fit bowl of a stand mixer with paddle. Add butter and granulated sugar and beat on medium until light and fluffy, 3 to 4 minutes. Add egg yolk, vanilla extract and salt and beat on medium until smooth, about 1 minute. Add flour and mix on low until a dough forms and no dry patches of flour remain, about 30 seconds.
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Divide dough into thirds. Place one third back in mixer bowl, add matcha powder and mix on low until evenly incorporated, finishing by mixing with hands, if needed; scrape dough out of mixer bowl and onto a work surface. Place another third of dough in mixer bowl (no need to clean it out), add ground sesame seeds and mix on low until evenly incorporated; scrape dough out of mixer bowl and onto a work surface.
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Divide each dough ball in half, then stack all 6 dough balls together, pressing to form them into one large dough ball. Gently fold dough over itself from different angles 5 or 6 times (similar to kneading bread, but not as vigorously) until dough begins to have a marbled effect (do not overmix or swirled pattern will disappear). Roll dough ball back and forth to form a 7-inch-long log (about 2¼ inches diameter). Wrap in plastic wrap, place on a plate and freeze until firmed up slightly, about 10 minutes.
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In a small bowl, whisk egg white and 1 tablespoon water; set aside. On a large plate, spread sanding sugar. Brush chilled dough log all over with egg wash, then roll in sugar. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours. 20 minutes into chilling, roll dough again to help create an evenly round log.
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Preheat oven to 325°F/160°C. Unwrap dough log and trim ends; cut log crosswise into ¼-inch-thick slices. Arrange slices on a HexClad Medium Silicone Baking Mat, spaced at least ½ inch apart.
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Bake, rotating baking sheet halfway through, until golden on bottom and just dry to touch on top, 14 to 16 minutes.
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Cool cookies on baking sheet for 1 minute then transfer to a wire rack to cool completely. Repeat with remaining dough.
MAKE AHEAD TIPS
The dough logs can be prepared through Step 4 and remain in the refrigerator for up to 2 days. If storing longer, freeze for up to 3 months; defrost before slicing. The cut rounds of dough can also be refrigerated, covered, for up to 1 day or frozen for up to 3 months. Bake from frozen, adding about 2 minutes to bake time.
