Hi June, I haven’t tried freezing this one, so I’m not sure. I don’t have much experience with freezing nut-based cookies, but if you figure it out, let me know!

I followed the recipe as written and I created incredibly dry, hard cookies. I ended up adding in more sesame paste and the egg white from the second egg in and they turned out great after that. As written, the dough was very crumbly and dry. Maybe it was because I used a different sesame paste, but it was a very strange result.

Hmmmm that’s a good question, I haven’t done a frosting with these cookies before, but my absolute favorite frosting recently has been my whipped cream cheese frosting. You can substitute ricotta instead if you don’t want a cream cheese flavor and add a little bit of the black sesame paste too if you want a DOUBLE black sesame flavor.

Hi Ash, this dough does not roll-out that well as the recipe is written. If you want to give it a try, I recommend omitting the baking soda and decreasing the eggs to two egg yolks. Use extra flour to keep the dough from sticking. I haven’t tested the recipe exactly this way, so I can’t say for sure it would work, but that’s what I would do to trial it!

I wouldn’t recommend it.