Sesame Checkerboard Cookies

Method19 steps

1. 1

   Step 1: In a large bowl, beat the 170 g softened unsalted butter and 100 g sugar with a hand mixer on low speed, or mix with a wooden spatula, for 2–3 minutes until evenly combined, pale and fluffy.

   Uses 170 g unsalted butter (1 1/2 sticks), softened · 100 g sugar (1/2 cup)

2. 2

   Step 2: Mix the 4 tablespoons honey into the creamed butter and sugar until completely incorporated.

   Uses creamed butter and sugar · 4 tablespoons honey

3. 3

   Step 3: Gather the butter-sugar-honey mixture together and divide it into two equal portions. Put one portion in a second large bowl.

   Uses shared butter-sugar-honey base

4. 4

   Step 4: Mix 3 tablespoons black sesame paste into one half of the base. In the other bowl, mix 2 tablespoons Chinese sesame paste or tahini into the other half. Keep the two colors separate.

   Uses first half of the shared base · second half of the shared base · 3 tablespoons black sesame paste · 2 tbsp Chinese sesame paste or tahini

5. 5

   Step 5: Divide the 260 g flour equally between the bowls: add 130 g to each, along with 1/8 teaspoon salt per bowl. Mix each dough separately until soft but able to hold its shape. If either dough is too wet, add extra flour 1 tablespoon at a time; if too dry, mix in a few drops vegetable oil. Keep these adjustments separate from the measured flour stock.

   Uses black and light sesame base mixtures · 130 g flour for the black sesame dough · 130 g flour for the light sesame dough · 1/8 tsp salt for the black dough · 1/8 tsp salt for the light dough · Extra flour, 1 tbsp at a time if needed · A few drops vegetable oil if needed

6. 6

   Step 6: Shape each colored dough on parchment into a block about 5.5 inches × 3 inches × 1 inch (14 × 7.5 × 2.5 cm). Wrap each completely in parchment while keeping its rectangular shape. Choose either the freezer or refrigerator first-chill route for both blocks.

   Uses separate black and light sesame doughs

7. 7

   Step 7: Freezer first-chill route only: freeze both wrapped blocks for at least 20 minutes, until firm enough to cut cleanly. Skip the two-hour refrigerator route.

   First dough chill in freezer · 20 minUses two wrapped dough blocks for the freezer route

8. 8

   Step 8: Refrigerator first-chill route only: instead of freezing, refrigerate both wrapped blocks for 2 hours, until firm enough to cut cleanly. Skip the first freezer route.

   First dough chill in refrigerator · 120 minUses two wrapped dough blocks for the refrigerator route

9. 9

   Step 9: Use the two firm blocks from your chosen first-chill route. Work on one color at a time: cut it into approximately 1/2-inch pieces, then into long sticks with square cross-sections about 1/2 inch × 1/2 inch. Repeat with the other color.

   Uses firm blocks if freezer route was chosen · firm blocks if refrigerator route was chosen

10. 10

    Step 10: Make each checkerboard log with three strips in a bottom row, alternating dark and light, and three strips above in the opposite color order. Gently press together so the six squares adhere. Repeat with the remaining strips. Shape any scraps into a separate marbled round log if desired.

    Uses black and light sesame dough strips

11. 11

    Step 11: Optional coating: spread the 3 tablespoons roasted sesame seeds on parchment. Press each side of the logs into the seeds so they adhere; divide the coating among the logs and leave any unattached seeds behind.

    Uses assembled checkerboard and optional marbled logs · 3 tbsp roasted black or white sesame seeds, or a mix (optional)

12. 12

    Step 12: Wrap the logs in parchment and freeze for another 20 minutes, until their surfaces feel firm rather than soft. If keeping the wrapped dough frozen for later baking, put it in a sealed freezer bag to prevent drying.

    Firm assembled cookie logs · 20 minUses assembled logs with optional seed coating

13. 13

    Step 13: Only if the frozen logs are too hard to slice cleanly: let them rest on the counter for 5–10 minutes until sliceable. Otherwise proceed directly to slicing.

    Briefly soften hard cookie logs · 10 minUses overly hard frozen logs, if brief softening is needed

14. 14

    Step 14: Preheat the oven to 350°F (176°C). Line a large baking sheet with parchment.

15. 15

    Step 15: Cut the firm logs into 1/4-inch (0.6 cm) slices. Arrange them on the lined sheet with about 1 inch of space between cookies. Keep any slices for a second baking batch chilled while the first batch bakes.

    Uses firm logs ready to slice without softening, if applicable · briefly softened logs, if that stage was needed

16. 16

    Step 16: Bake each sheet for about 15 minutes, until the cookie bottoms are browned and the centers set. Repeat for a second batch if needed.

    Bake each cookie batch · 15 minUses sliced cookies on the baking sheet

17. 17

    Step 17: Leave each baked batch on its sheet for 10–15 minutes, until firm enough to lift without breaking. Transfer carefully with a spatula to a rack or plate in one layer and cool completely; the cookies firm further at room temperature.

    Cool cookies on baking sheet · 15 minUses freshly baked cookies

18. 18

    Step 18: If storing, put completely cooled cookies in a sealed jar or bag for up to 5 days at room temperature. For longer keeping, freeze in an airtight container with parchment between layers, up to 6 months for quality. Thaw frozen cookies overnight in the refrigerator, then let them reach room temperature before serving.

    Uses fully cooled cookies selected for storage

19. 19

    Step 19: Plate the fully cooled cookies, or the stored cookies after thawing and warming to room temperature. Serve as a small sweet with coffee or tea if desired.

    Uses fresh fully cooled cookies selected for serving · stored cookies ready to serve, if stored