Black Sesame Butter & Mango Linzer Cookies (Vegan)
This is my ode to some of my favorite things: peanut butter and jelly sandwiches, cookies, and East and South Asian flavors. I thought of this recipe because I ate pb&js for lunch from first grade until twelfth grade, and of the two ingredients, I was always more of a peanut butter person. When I got to college in New York City, I was exposed to the most adult form of nutty flavors I had ever tasted: black sesame. The addition of mango in this recipe is to represent my South Asian roots as well as another flavor I (regrettably) only started to enjoy in adulthood: mango. (Don’t worry, it eventually made it into the top three fruits of all time for me, which is actually a huge honor).
The black sesame adds a toastiness that both evokes peanut butter and its own totally unique, aromatic, nutty flavor. The mango curd is sweet and tart and cuts through the richness of the black sesame. The chocolate on top just makes it fun and adds even more toasty black sesame flavor. And all of it combined is me embracing (see? theme!) my roots as a pb&j eating child.
This is my ode to some of my favorite things: peanut butter and jelly sandwiches, cookies, and East and South Asian flavors. I thought of this recipe because I ate pb&js for lunch from first grade until twelfth grade, and of the two ingredients, I was always more of a peanut butter person. When I got to college in New York City, I was exposed to the most adult form of nutty flavors I had ever tasted: black sesame. The addition of mango in this recipe is to represent my South Asian roots as well as another flavor I (regrettably) only started to enjoy in adulthood: mango. (Don’t worry, it eventually made it into the top three fruits of all time for me, which is actually a huge honor).
The black sesame adds a toastiness that both evokes peanut butter and its own totally unique, aromatic, nutty flavor. The mango curd is sweet and tart and cuts through the richness of the black sesame. The chocolate on top just makes it fun and adds even more toasty black sesame flavor. And all of it combined is me embracing (see? theme!) my roots as a pb&j eating child.
To make the cookies, mix all the dry ingredients in a bowl. Next, add vegan butter and water to the dry ingredients and knead into a smooth dough. Then divide the dough into two equal pieces, shape into discs, and wrap each in plastic wrap. Put the dough in the fridge for at least one hour.
While the dough chills in the fridge, make the mango curd. Place the diced mango, coconut milk, sugar, cornstarch, lime juice and salt in a blender and blend until very smooth. (If your blender isn't a powerful blender then you may wish to press the mixture through a fine mesh sieve to remove any stringy bits.)
Pour the mixture into a non-reactive saucepan (stainless steel, NOT aluminum or copper) and place over a medium-low heat. Stir constantly as it comes up to the boil and thickens. Do not let it boil for more than a minute.
Remove the pan from the heat and add the coconut oil, stir until melted and smooth.
Allow the curd to cool a little then pour into a large jar and place it in the fridge for it to set.
While the curd sets, make the black sesame frosting by, mixing together the cream cheese, black sesame crunchy butter, and powdered sugar in a bowl. Sweeten or add Black Sesame Crunchy Butter to taste. Set aside.
Bake the cookies. Preheat the oven to 350 degrees F.
Take the dough out of the fridge. Roll it out into one piece of dough on a floured work surface, and make it about ⅛ inches thick. Use a circular cookie cutter to cut out the cookies. You can also use smaller cookie cutters (like I did) to make a hole in the center for half of the cut cookies, which will give you a fun “peephole” style of cookie for the top of the “sandwich.”
Place cookies on a parchment lined baking sheet and bake for about 10 minutes and let them fully cool for about half an hour.
If you want the option of a chocolate/black sesame topping, take your baking chocolate and melt it in the microwave for about thirty seconds (until it’s soft enough to mix up with a fork). Add the black sesame crunchy butter and powdered sugar, and adjust the levels of either to taste.
You can dip the top cookies into the chocolate mixture, sprinkle the black sesame for garnish, and use these tops to assemble the sandwiches. Allow the chocolate mixture to harden.
On the bottom cookies, spread the black sesame frosting on the bottom cookies, and spread the mango curd on top of that. Place the top cookie on top to make a “sandwich.”
Recipe Note
Rekha Shankar is an executive story editor, staff writer, and comic, who made a name for herself in the entertainment industry by sharing stories that are both hilarious and thought-provoking. Find her work and fun self:
Leave a comment
Please note, comments must be approved before they are published