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1
Start with the dough: In the bowl of a stand mixer, cream butter and cream cheese until fluffy, then add in 1/4 cup sugar, salt and vanilla. Turn the mixer to low, then add in the flour along with the matcha. If the dough seems overly sticky, add in a touch of extra flour so that it's manageable (it'll firm up a bit in the fridge).
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2
Gather the dough into a ball and divide into four equal pieces. Wrap each in plastic wrap and refrigerate for 1 hour.
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3
Meanwhile, make the filling: In a small saucepan over medium heat, combine milk, sugar and lemon zest. When the mixture is warm, add in the sesame seeds and cook until the mixture is thick, about 10-15 minutes. Stir in the lemon juice, vanilla and butter, then cook another 2 minutes. Remove from heat and cool completely before using.
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4
When you're ready to assemble and bake the cookies, roll one of the quarters of dough out on a well-floured board until you get a 9-inch circle. Use a spoon or your hands to spread on a good amount of black sesame filling.
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5
Cut the circle into 12 wedges and roll your cookies from the edge of the wedge to the point. Place them on a parchment or Silpat-lined baking sheet. Chill for 30 minutes and preheat the oven to 350 F.
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6
Brush the tops of the cookies with with egg wash and sprinkle on any remaining sesame seeds. Bake for 15-20 minutes, or until set and lightly browned. Cool on a wire rack and enjoy!
