Ingredients
Method
Make the dough
- In a food processor, pulse together the granulated sugar and black sesame seeds until combined and you have a grey sugar.
- In a large mixing bowl using either a hand or stand mixer fitted with a paddle attachment, mix together the butter and black sesame sugar on medium high speed until fluffy and combined. Mix in the egg and vanilla until combined. Add the flour, baking soda, and salt and mix on low speed until just combined. The dough should be soft.
- Separate the dough into two halves. Press each into a disk, roughly ¼ inch thick and wrap tightly in cling wrap. Refrigerate for 2 hours.
Shape the Cookies
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicon baking mat. Cut cookies from the dough disks in the shape of gravestones (a rectangle rounded on one side.) Place the cookies at least one inch apart on the previously prepared baking sheet. Re-roll and cut the dough scraps until you have used all of it.
- Bake for 12-13 minutes or until the cookies are lightly browned on the sides. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
Decorate
- Place the chopped chocolate in a medium sized heat safe mixing bowl.
- In a saucepan, heat the cream over medium heat until simmering. Once simmering, remove from the heat and pour the hot cream over the chocolate. Let the mixture sit without stirring for 3 minutes to melt the chocolate before stirring to combine. The ganache should be glossy and smooth. Let it cool for around 30 minutes at room temperature or until it reaches a pipeable consistency.
- Fill a piping bag fitted with a small round tip (I used Wilton #4) with the cooled chocolate ganache. Pipe "RIP" and whatever other details you want on top of the cookies!
- Enjoy! Cookies last up to a week sealed at room temperature.