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Black Sesame–Brown Sugar Shortbread

['1 cup (2 sticks) unsalted butter, room temperature', '1/2 cup (packed) light brown sugar', '2 1/4 cups all-purpose flour', '2 tbsp cornstarch', '1/2 tsp salt', '2 tbsp plus 2 tsp black sesame seeds']

Preheat oven to 325° with racks in center and upper third. Line 2 baking sheets with parchment paper.
Beat butter and sugar until light and fluffy.
Whisk together flour, cornstarch, salt, and sesame seeds. Add flour mixture to butter mixture, 1 cup at a time, beating after each addition until incorporated. Transfer mixture to a surface and knead into a smooth dough. Wrap in plastic and refrigerate for 20 minutes.
Transfer chilled dough to a lightly floured surface; roll into a 1/2"-thick rectangle. Cut into 2" squares, then cut each square into triangles. Transfer to prepared baking sheets.
Bake until edges are light golden brown, 20-22 minutes. Let cool.

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