Dulse Sesame Short Bread Cookies by The Whales Tail Bakery
Notes
This recipe is from the beloved The Whales Tail Bakery from Manzanita, Oregon. They can be ordered for local delivery through instagram!
Persons
16
Ingredients
- 1c. salted butter, softened
- 2/3c. powdered sugar, sifted
- 1-3/4c. all purpose flour
- 3 tbsp. chopped Oregon Seaweed’s Sun Dried Pacific Dulse
- Pinch of fine salt
- 6 tbsp. black and white sesame seed mix
- Jacobsen’s sea salt for finishing
Instructions
- Preheat oven to 350*
- In a stand mixer with paddle attachment, cream butter and sugar 1-2 minutes. Scrape down bowl as needed.
- Add flour, chopped dulse and pinch of fine salt to butter sugar mixture. Mix until dough comes together.
- Remove dough from bowl and shape into a log, roll in sesame seeds coating all sides. Wrap in cling film and refrigerate until chilled.
- Chill sheet pan as well, this will help prevent the cookies from spreading.
- Remove dough from the refrigerator and slice about 10mm thick, place on chilled sheet pan and lightly dust each cookie with Jacobsen’s sea salt.
- Reduce oven temperature to 325* and bake for 10-12 minutes until edges are just barely brown and top surface of the cookie looks dry.
