Black Sesame Shortbread

Step 1: In a food processor

Step 2: Process the black sesame seeds, sugar and salt until the mixture forms tiny clumps, about 3 minutes.

Step 3: Scrape the bowl and add the flour.

Step 4: Pulse until the flour is evenly incorporated with the seeds into a sandy mixture.

Step 5: Add the butter and vanilla

Step 6: And pulse until the mixture goes from coarse crumbs to large clumps.

Step 7: Transfer to a sheet of plastic wrap and firmly squeeze, and roll into a 2-inch-diameter log.

Step 8: Wrap tightly and refrigerate overnight

Step 9: When ready to bake

Step 10: Heat the oven to 350 degrees F

Step 11: Line 2 baking sheets with parchment paper.

Step 12: Cut the chilled log into ⅓-inch-thick slices and place on the prepared sheets, spacing ½ inch apart. If any bits of dough crumble off while slicing, pat them back into the rounds.

Step 13: Sprinkle 1/2 the tops with the white sesame seeds.

Step 14: Bake, switching the positions of the sheets halfway through, until the edges are brown and the tops golden brown, 18 to 20 minutes.

Step 15: Cool completely on the sheets on wire racks