Black Sesame Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

In a small skillet over medium heat, toast the black sesame seeds for 3-5 minutes, or until fragrant. Be careful not to burn them.

In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.

Beat in the egg yolk and vanilla extract until well combined.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Stir in the toasted black sesame seeds.

Roll the dough into small balls (about 1 inch in diameter).

Place the cookie dough balls onto the prepared baking sheets, leaving about 1 inch of space between each cookie.

Slightly flatten each cookie with the palm of your hand or the bottom of a glass.

Bake for 12-15 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.