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Sesame Shortbread Cookies

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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup butter at room temperature
  • ¼ cup olive oil or neutral oil
  • ¼ cup granulated sugar
  • 1¾ cups all-purpose flour
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • Flaky sea salt optional, for topping

Method
 

  1. Prepare the oven. Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter and oil. In a medium bowl, use an electric mixer or a sturdy spoon to combine the room-temperature butter and oil.
  3. Add the sugar. Mix until fully incorporated and the mixture is light and fluffy.
  4. Incorporate the flour. Add the flour in approximately two batches, mixing until combined.
  5. Season the dough. Add the toasted sesame seeds, vanilla, and salt. Mix until evenly distributed.
  6. Shape the cookies. Transfer the dough to parchment paper and press or roll it into a square approximately ¼ inch thick. Score the dough into even pieces, such as a four-by-five grid. Alternatively, roll the dough on a lightly floured surface and cut out shapes with cookie cutters.
  7. Prepare for baking. Transfer the individual cookies to the prepared baking sheet, leaving room between them for spreading. Sprinkle with a little flaky sea salt, if desired.
  8. Bake. Bake for 12–15 minutes, or until the cookies are golden brown.
  9. Cool. Transfer the cookies to a wire rack and let them cool before serving.

Notes

Toasting the sesame seeds beforehand helps bring out their nutty flavor.
If the dough is difficult to handle, chill it briefly before shaping.
Keep an eye on the cookies toward the end of baking; thinner shortbread can brown quickly.