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Matcha and Black Sesame Shortbread
Recipe by NYT Cooking
A delicate, buttery shortbread that combines the earthy bitterness of matcha with the nutty depth of toasted black sesame. The doughs are layered, rolled into a log, chilled, sliced, and baked to a pale‑gold finish. Perfect for holiday cookie spreads or a refined tea‑time treat.
MediumJapanese‑AmericanServes 12
Printable version with shopping checklist
Source Video
1h 17m
Prep
24m
Cook
12m
Cleanup
1h 53m
Total
Cost Breakdown
Total cost:$7.27
Per serving:$0.61
Critical Success Points
- • Toasting and cooling the black sesame seeds properly.
- • Pulsing the sesame mixture only until a coarse sand texture is achieved.
- • Not over‑mixing the doughs; gentle handling preserves tenderness.
- • Chilling the doughs before rolling and again before baking to maintain shape.
Safety Warnings
- • Hot skillet when toasting sesame seeds – use oven mitts.
- • Sharp knife for slicing the log – cut away from your body.
- • Oven temperature – use oven mitts when handling hot baking sheet.
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