Black Sesame Cookies

I am a sign language interpreter and instructor (high school, preschool, college, and adult education), and a high school English and Spanish teacher. Cooking is my way to decompress after a long stressful day. No matter what I endeavor to make, my loving husband will eat with such vigor as to swell my heart with pride; plus he made a deal with me when we first got together; if I cook, he’ll clean. He’s held to that ever since! I’m mad about crafts! When I’m not creating in the kitchen, I’m creating SOMETHING: sneakers, shoes, shirts, cat toys, (just to name. Few).

120 g unsalted butter ( ½ cup ( 8 Tbsp, 1 stick) ½ Tbsp)

1⅓ cups all-purpose flour (plain flour) (weigh your flour; for weights, click the Metric button; or use the “ fluff and sprinkle“ method and level it off)

40 g almond meal ( ¼ cup 4 tsp; I used Trader Joe‘s almond meal)

6 Tbsp sugar

⅛ tsp Diamond Crystal kosher salt

5 Tbsp toasted black sesame seeds

1 large egg yolk (use only the yolk for the most crumbly, rich, and crisp texture; you can add the whole egg, but the final texture will be different)

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

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