30 minutes, plus 1 hour chilling
Makes about 9 dozen
From Tomi Harase, chef-owner of Café Blanc in Costa Mesa.
1/2 cup toasted white sesame seeds
1/2 cup toasted black sesame seeds
2 large eggs
1/2 cup sugar
2 tablespoons butter, melted
1. In a frying pan,
toast the sesame seeds over medium heat until the seeds are fragrant and the white sesame seeds are golden brown.
2. In a medium bowl,
combine the eggs, sugar, melted butter and sesame seeds and mix by hand until combined. Wrap and refrigerate the dough for an hour.
3. Heat the oven
to 350 degrees. Take the dough out of the refrigerator and let stand 5 to 10 minutes. Lightly stir to re-incorporate all the ingredients. Use a piece of flexible cutting mat or material of similar thickness such as a plastic coffee can lid to make a template; cut out a roughly 1-by-3-inch oval design. Place the template on a Silpat-lined baking sheet and spread the dough evenly into the cutout with a small offset spatula or a spoon. Leaving 1 to 2 inches between cookies, repeat with the remaining batter.
4. Bake 10 to 12 minutes,
until crisp and lightly golden. Cool on a rack.