BROWN BUTTER SESAME SHORTBREAD COOKIES
1 1/2 sticks butter (divided)
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon salt
2 cups all-purpose flour
black sesame seeds
lightly toasted sesame seeds
1 stick butter (room temperature)
1/4 cup vegetable shortening
2 cups confectioners sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
pinch of salt
In a medium saucepan, add 1/2 stick of butter and melt, swirling the pot, until the butter browns, about 5-7 minutes. Pour into a glass bowl and chill until solid, but room temperature about 30 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, add the browned butter, remaining butter and sugar and beat until light and fluffy about 4 minutes. Add the vanilla extract and salt and mix to combine. Add the flour, gradually in 1/2 cup increments, and mix until combined.
Remove dough to a floured surface. Line two sheet trays with parchment paper. Using a rolling pin, roll 1/4-inch thick. Use a round 1 1/2-inch cookie or biscuit cutter to cut the cookies. Sprinkle with black sesame seeds and toasted white sesame seeds. Place on the sheet tray and refrigerate for 15 minutes.
Preheat oven to 350ºF. Place in the oven and bake for 15 minutes, or until edges and light brown. Remove from the oven to a baking rack. Allow to cool on the pan for 5 minutes, then remove from sheet tray to a baking rack and allow to cool completely.
For the Chocolate Cream: in the bowl of a stand mixer fitted with a paddle attachment, add the butter and the vegetable shortening and mix until combined. Add the confectioners sugar and cocoa powder and mix until well combined. Add the vanilla extract and salt. Mix until combined. Beat until light and fluffy, about 4 minutes.
To Assemble: on the bottom of one cookie spread 1 teaspoon of chocolate cream, place another cookie on top to form a sandwich. Serve.
– Make the dough up to a day in advance and store in the refrigerator. Allow to come to room temperature before rolling and cutting out cookies, chill again and bake!
– Use a piping bag or a ziptop bag with the corner cut off to easily spread mixture in between cookies.
– Roll the dough in between 2 pieces of plastic wrap to easily roll and prevent sticking.