Sesame & Milk Masala Shortbread Sandwich Cookies

We can't get over how beautiful these sesame and milk masala shortbread cookies are!! The Milk Masala spice blend loaded with cardamom, cinnamon, and vanilla bean pair so well with the sesame. And of course the turmeric gives a natural yellow hue! These are perfect for fall and even into the winter / holiday baking! We bet these would be delicious as a dipped shortbread cookie too (maybe even for Diwali!)

Recipe and photos by Chef Tom Francescangeli

Yields: Approximately 1 dozen cookies sandwiches

Sesame Shortbread

½ pound unsalted butter, softened

½ cup granulated sugar

½ teaspoon kosher salt

½ teaspoon pure vanilla extract

2 ½ cups all-purpose flour

¼ tsp PUR Milk Masala blend

¼ cup toasted sesame seeds

1 tablespoon black sesame seeds

egg whites, for garnish

turbinado or coarse sugar, for garnish

1. Cream butter, sugar, and salt in a mixing bowl until light and fluffy.Be sure to scrape bowl and paddle to ensure there are no lumps. Creamed butter mixture should be pale in color. Add vanilla extract and mix until combined.

2. Mix together flour and milk masala. Add to the butter mixture and mix until just combined–do not over mix. Add sesame seeds and mix until combined.

3. Remove dough from mixing bowl and sandwich between two sheets of parchment paper. Roll out to desired thickness–approximately ⅛ inch. Place in the refrigerator until stiff.

4. Remove from the refrigerator and stamp out desired shapes. Place on a parchment lined baking sheet. Brush the top of the top cookie and sprinkle it with sugar. Bake in a preheated 315F oven for approximately 20 minutes or until edges are golden. Let cookies cool completely.

Milk Masala Ganache

2 cups white chocolate, good quality

½ cup heavy whipping cream

¼ teaspoon PUR Milk Masala

½ teaspoon kosher salt

1. Melt white chocolate until no lumps remain. You may place the chocolate in a bowl over a double boiler or microwave it in a microwave-safe bowl at 10-20 second intervals. Set chocolate aside.

2. Mix heavy cream, milk masala and salt and heat until scalding. You may do this in a small sauce pot or in the microwave at 10-20 second intervals. Let mixture infuse for 10 minutes.

3. Pour infused cream mixture into melted chocolate and mix until combined. Let sit for approximately 15-20 minutes until semi-stiff and pipable.

4. Place ganache in a piping bag and pipe onto a cookie without sugar garnish. Sandwich with one of the other cookie halves garnished with sugar.

5. Let sandwiched cookies sit for approximately 30 minutes before serving.