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    Home » Recipes » Pantry

    Butter Cookie with Black Sesame

    Last Modified: October 18, 2018 by Elaine| 16 Comments

    1.3K shares
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    Easy black sesame butter cookie with common ingredients yields crumbly cookies mostly for holidays and a Chinese afternoon tea.

    Chinese Style Butter Cookie with black sesame

    Butter cookie has gained a great popularity in China in recent year, especially for traditionally Chinese New Year and some other Chinese holidays. And we made some adjustment based on our favorite taste like this black sesame butter cookie, Chinese almond cookie and green onion butter cookie.

    Chinese Style Butter Cookie with black sesame

    Chinese Style Butter Cookie with black sesame

    Since pastry bag and tip are used to shape the cookie instead of cookie presser, the shape is not limited to rose. But I like rose shape the most.

    Chinese Style Butter Cookie with black sesame

    Chinese Style Butter Cookie with black sesame

    Chinese Style Butter Cookie with Black Sesame

    Elaine
    Fluffy and crumbly sweet butter cookie with black sesame.
    No ratings yet
    Print Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine Chinese
    Servings 15 cookies
    Calories 93 kcal

    Ingredients
      

    • 80 g unsalted butter , room temperature
    • 30 g icing sugar , sifted
    • 1 egg yolk
    • Really small pinch of salt
    • 25 ml whipping cream
    • ½ tsp. vanilla extract , optional
    • 100 g low-gluten flower , cake flour or self-raising flour
    • 1.5 tbsp. toasted black sesame seeds or more as needed

    Instructions

    • Mix sugar and salt with butter in a deep bowl and then cream with an electric mixer until very light and fluffy. This step is really important cause it will influence the texture if the final mixture and the taste of the baked cookie.
    • Add egg yolk, vanilla extract and whipping cream and whip until all the ingredients are well combined.
    • Sift the low-gluten flower in, garnish toasted black sesame and use a rubber spatula to combine the mixture well. And then transfer the mixture in a pastry bag assembled with coupler and tip. You can choose to use any tip that can make gorgeous swirled roses.
    • Firstly, get the baking sheet lined and pre-heat the oven to 175 degree C.
    • Start to pipe the rose cookies: hold the pastry bag vertically and start in the center and uniformly rotate the pastry bag while pushing the mixture with uniform force. Space the cookie around 4cm apart.
    • Bake in middle rack for 15-20 minutes. Check in the ending minutes until they get a slightly brown color. Wait for several minutes and then transfer to wire rack to cool down.
    • Keep all the cookies within airtighter container.

    Notes

    Making around 15 cookies.
    You can use cookie press to shape the cookie. It’s ok that the cookie may not look perfectly at the beginning attempts. They tastes good enough.
     
    The Nutrition Facts is based on each single cookie.

    Nutrition

    Calories: 93kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 42mgSodium: 54mgPotassium: 16mgSugar: 2gVitamin A: 195IUCalcium: 21mgIron: 0.3mg
    Keyword Cookie
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    Chinese Style Butter Cookie with black sesame

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    Reader Interactions

    Comments

    1. KP Kwan

      August 09, 2015 at 7:31 pm

      Never thought of using black sesame. Thanks for the idea.

      Reply
      • Elaine

        August 10, 2015 at 8:33 pm

        You must try it, as it is really highlighted by adding black sesame seeds or even green onions.

        Reply
    2. Kim

      November 02, 2015 at 6:47 am

      Hi, can I skip the whipping cream?

      Reply
      • Elaine

        November 02, 2015 at 8:39 am

        Hi Kim,
        whipping cream can be replaced by milk.

        Reply
    3. freda

      January 27, 2016 at 2:53 pm

      Gorgeous cookies perfect for the upcoming Chinese New Year ?

      Reply
      • Elaine

        January 27, 2016 at 11:00 pm

        Agree!! This would be a great cookie for children who do not like sweet food.

        Reply
    4. Lucy

      November 11, 2016 at 5:21 pm

      Hello I love your recipe and would love to give it a try. And I want to ask which whipping cream is better, the powdered or the liquid? Thank you in advance for your reply.

      Reply
      • Elaine

        November 12, 2016 at 8:55 am

        Hi Lucy,
        I use liquid whipping cream.

        Reply
    5. Cindy wan

      December 22, 2016 at 10:48 pm

      Hi just want to know if the pattern we pipe out stays cos me st butter cookies the shape runs after we bake thank you

      Reply
      • Elaine

        December 24, 2016 at 9:19 am

        It slightly changes after baking (usually lowers and less sharper), but the shape can be kept for sure.

        Reply
    6. seri

      June 25, 2018 at 8:27 am

      i love this cookies.. unique

      Reply
    7. amos mule

      August 31, 2018 at 9:07 pm

      how do i do to make my cookies flour easy to pipe

      Reply
      • Elaine

        September 06, 2018 at 8:12 pm

        Warm it up or slightly add more butter.

        Reply
    8. Yuze

      June 14, 2019 at 5:15 am

      Hi Elaine,

      When I was in Chengdu, I ate a lot of cookies from the shops which made them fresh. But they didn’t look like this. They were sweet and they looked like your walnut cookie (but they didn’t have walnuts in them, and they had black seeds spread all around the cookie, not only the centre).

      Do you know what cookie it is? I don’t know the name of it. Thank you.

      Reply
      • Elaine

        June 14, 2019 at 8:25 pm

        Hi, do you have a photo of the cookie? I cannot locate the cookie by the information so far.

        Reply
        • Yuze

          June 15, 2019 at 7:57 am

          If you go to most places in Chengdu which make fresh cookies, they will have this cookie available. My trip to Chengdu was a long time ago so I can’t remember a lot or have a photo, sorry.

          Reply

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