Sesame Brown Sugar Shortbreads

This recipe originally appeared in the Barbara Tropp's China Moon cookbook. The recipe calls for dark brown sugar but I've made them with light brown sugar and the results are excellent. You need quite a few sesame seeds for this recipe so you want to get them at an Asian market. They are a fraction of the price of a grocery store.


¼ lb. Cold unsalted butter cut into pieces
¼ cup Dark brow sugar
1 cup All purpose flour
¼ cup (more or less) sesame seeds

In the bowl of an electric mixer cream the butter and sugar together on medium speed until smooth. (about 3 to 4 minutes). Add the flour and mix until well blended about 2 minutes.

Gather the dough unto a ball and flatten slightly. Lightly dust a large piece of parchment with flour and roll out into an 11X9 rectangle ¼ inches thick.

Lightly brush the dough with water using a pastry brush and then evenly sprinkle the sesame seeds over the top. I generally lightly roll the seeds into the dough with the rolling pin. Cover and refrigerate until firm ( about an hour)

Preheat the oven to 350° Line large baking sheets with parchment. Using a sharp knife or pastry cutter cut the dough into 9 1" strips and then crosscut the strips into 1½" pieces. Place them ½" apart on the prepared cookies sheets.

Bake one sheet at a time on the center rack of the oven for 15 to 17 minutes until the edges are lightly golden. Allow the cookies to cool on a wire rack still on the cookie sheets.