Black Sesame Cookies

Flaky Black Sesame Cookie

3/4 C AP flour
1/2 C white whole wheat flour (if you don't have it AP flour is fine)
4 Tbsp cold shortening
4 Tbsp cold butter
1/4 C sugar
1/4 tsp salt
1 1/2 Tbsp black sesame seeds
3 - 5 Tbsp ice cold water
1 - 2 Tbsp raw sugar

Mix the two flours, sugar, salt, and black sesame seeds until everything is evenly combined. Cut the shortening and butter into cubes and scatter them in flour. Make sure your shortening and butter are very cold. Use a food processor and pulse the butter with the flour until the mixture looks crumbly and the butter pieces are no bigger than a pea. Alternatively use a pastry cutter or two forks and cut the butter into the flour.
Start with 3 tablespoons of water and scatter it over the mixture. Pulse in the food processor slightly until the dough comes together. If it still looks dry add a little bit more water (I used a little over 4 tablespoons). If you're doing this by hand, scatter the water over the mixture and fold with a spatula and press the crumbs together until the dough starts to come together.
Form the dough into a flat disc, wrap with plastic wrap, and chill in the fridge for at least an hour or in the freezer for 15 minutes.
Preheat the oven to 350 degrees.
Flour your work surface and roll out the dough into a rectangle until it is about 1/4 inch to 3/8 inch thick. Scatter raw sugar on top of the dough and gently press in. Cut into 1 inch by 2 inch portions and place them on a baking sheet. Bake until the cookies are golden, about 25 to 30 minutes.

recipe resource here