Sesame Coconut Shortbreads

February 23, 2016

These Norwegian Sesame Coconut Shortbreads make a perfect daytime snack. The assembly is standard, but no need to bake right away. Instead wrap the dough and leave it in the refrigerator for several days. When you’re ready, bake them in 30 minutes. One or two Sesame Coconut Shortbreads are enough to scratch that sweet tooth. This recipe can easily be doubled. Thanks Martha Stewart Living Everyday for this recipe.

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Ingredients

Volume Grams Ounces

2 sticks 113 grams 4 ounces unsalted butter, room temperature
¾ cup 148 grams 5 ounces sugar
¾ cup 178 grams 5.25 ounces white bleached flour
1 cup 113 grams 6.3 ounce unsweetened shredded coconut
½ cup 71 grams 2.5 ounces sesame seeds
¼ cup pecans 28 grams 1 ounce pecans, finely chopped
black sesame seeds for rolling (optional)

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

2 cookie sheets, a hand held or stand mixer, serrated or other very sharp knife.
Preheat the oven to 300F degrees.
Line the baking sheet with parchment, Silpat or spray lightly with cooking spray
Measure the butter into the mixing bowl, and set aside
Measure the sugar into the bowl with the butter; Measure the flour and set aside
Finely chop the pecans
Measure the coconut and sesame seeds into the same bowl.
Spread three sheets of plastic wrap on free counter space.

ASSEMBLE THE DOUGH

Beat the softened butter and sugar together until creamy and fluffy, about 2 minutes. On low speed, add the flour 1/2 cup at a time, and mix until just combined. If your stand mixture has a strong motor, add the pecans, coconut and sesame seeds and stir until combined. Otherwise, combine with a wooden spoon or your hands.
Roll the dough into (3) 1.5 inch diameter logs.

The cookie dough rolled 1.5 inches in diameter.

Then roll the log in black sesame seeds (optional).

Cookie dough rolled in back sesame seeds.

Wrap the log in plastic, and refrigerate until firm.

CUTTING AND BAKING COOKIES

When you are ready to bake the cookies, preheat the oven to 300F degrees and remove one of the rolls from the fridge. Unwrap it and with your serrated edge, cut the end off the roll. Measure 1/4 inch, and make your second cut as straight as possible.

Place them on the two sheets about 1 inch apart (they don’t spread very much) and bake at 300F for about 15 minutes. Remove the trays and flip the cookies over to brown the other side.