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Butter Cookie with Black Sesame

June 25, 2015 16 Comments

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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

Print
Chinese Style Butter Cookie with Black Sesame
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Fluffy and crumbly sweet butter cookie with black sesame.
Course: Dessert
Cuisine: Chinese
Keyword: Cookie
Servings: 15 cookies
Calories: 93 kcal
Author: Elaine
Ingredients
  • 80 g unsalted butter , room temperature
  • 30 g icing sugar , sifted
  • 1 egg yolk
  • Really small pinch of salt
  • 25 ml whipping cream
  • 1/2 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
  1. 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.
  2. Add egg yolk, vanilla extract and whipping cream and whip until all the ingredients are well combined.
  3. 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.
  4. Firstly, get the baking sheet lined and pre-heat the oven to 175 degree C.
  5. 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.
  6. 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.
  7. Keep all the cookies within airtighter container.
Recipe 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 Facts
Chinese Style Butter Cookie with Black Sesame
Amount Per Serving
Calories 93 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 42mg14%
Sodium 54mg2%
Potassium 16mg0%
Carbohydrates 7g2%
Sugar 2g2%
Protein 1g2%
Vitamin A 195IU4%
Calcium 21mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Chinese Style Butter Cookie with black sesame

Filed Under: dessert and bakery, Recipes

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Comments

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  1. KP Kwan says

    August 9, 2015 at 7:31 pm

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

    Reply
    • Elaine says

      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 says

    November 2, 2015 at 6:47 am

    Hi, can I skip the whipping cream?

    Reply
    • Elaine says

      November 2, 2015 at 8:39 am

      Hi Kim,
      whipping cream can be replaced by milk.

      Reply
  3. freda says

    January 27, 2016 at 2:53 pm

    Gorgeous cookies perfect for the upcoming Chinese New Year ?

    Reply
    • Elaine says

      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 says

    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 says

      November 12, 2016 at 8:55 am

      Hi Lucy,
      I use liquid whipping cream.

      Reply
  5. Cindy wan says

    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 says

      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 says

    June 25, 2018 at 8:27 am

    i love this cookies.. unique

    Reply
  7. amos mule says

    August 31, 2018 at 9:07 pm

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

    Reply
    • Elaine says

      September 6, 2018 at 8:12 pm

      Warm it up or slightly add more butter.

      Reply
  8. Yuze says

    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 says

      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 says

        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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