Imagine a cookie that transports you directly to the vibrant streets of Mexico, with a twist that'll make your taste buds dance! These Black Sesame Polvorones are not your ordinary sweet treat - they're a delicate fusion of traditional Mexican shortbread and the nutty, sophisticated essence of black sesame. Crisp, melt-in-your-mouth, and impossibly elegant, these cookies are about to become your new obsession. Whether you're a seasoned baker or a curious food lover, this recipe promises to elevate your home baking game and impress everyone who takes a bite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup black sesame seeds
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Toast the black sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until fragrant and lightly golden. Remove from heat and let cool completely.
- In a food processor, grind the cooled black sesame seeds until they become a fine powder, being careful not to turn them into a paste.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric mixer. Mix for about 2-3 minutes.
- Add vanilla extract and salt to the butter mixture, beating until well combined.
- Gradually add the all-purpose flour and ground black sesame seeds to the butter mixture. Mix on low speed until a soft, crumbly dough forms.
- Use your hands to gently knead the dough until it comes together and can be shaped.
- Roll the dough into small 1-inch balls, about 1 tablespoon each. Place them 2 inches apart on the prepared baking sheets.
- Gently flatten each ball with the tines of a fork or the bottom of a glass, creating a slight crisscross pattern.
- Bake in the preheated oven for 12-15 minutes, or until the edges are very lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- Toast your sesame seeds carefully: Watch them closely and stir constantly to prevent burning. The goal is a golden, fragrant result.
- Use room temperature butter for the smoothest, fluffiest creaming process.
- Don't overwork the dough - mix just until it comes together to keep the cookies tender.
- For uniform cookies, use a small cookie scoop or tablespoon to measure each ball.
- Let the cookies cool completely before storing to maintain their delicate texture.
- For an extra touch of elegance, sift powdered sugar over the top just before serving.
- Store in an airtight container to keep them fresh and crisp for up to 5 days.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 8g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
