Black sesame seed adds an exotic touch to these orange-scented shortbread.
Preheat oven to 325°F. Spray 13x9-inch baking pan with no stick cooking spray, then line with parchment or wax paper and spray again. Set aside. Toast sesame seed in small skillet on medium-high heat 2 to 3 minutes or until fragrant. Remove to plate to cool
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, scraping sides occasionally. Add sesame seed and orange peel. Reduce speed to low. Gradually beat in flour and salt until well mixed. Press dough evenly in prepared pan
Bake 25 to 30 minutes or until center springs back when lightly touched. Cool in pan on wire rack. Remove from pan. Cut into squares