Dulse Sesame Seed Shortbread Cookies

Pacific Dulse Seaweed Sesame Seed Shortbread Cookies

‘Tis the season for cookies (er, isn’t every season), and we love this recipe by the culinary team at  The Whales Tail Bakery in Manzanita, Oregon. It utilizes Pacific Dulse, a seaweed cultivated by Oregon Seaweed, which is farmed in Garibaldi, Oregon.

Ingredients:

1 cup salted butter, softened
2/3 cup powdered sugar, sifted

1-3/4 cup all purpose flour

3 Tbsp. Oregon Seaweed Sun Dried Pacific Dulse, chopped
Pinch of fine-grain salt

6 Tbsp. black and white sesame seed mix
Jacobsen Salt Co. sea salt for finishing

Instructions:

In a stand mixer with paddle attachment, cream butter and sugar 1-2 minutes. Scrape down the 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 a 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 the edges are just barely brown and top surface of the cookie looks dry.