Sesame Seed Cookies

Makes 36 cookies
Shopping List

1 3/4 cups sesame seeds

1 cup butter, softened (2 sticks)

1 scant cup granulated sugar

1/3 cup plus 2 Tbl milk, divided

1 tsp vanilla extract

1 Tbl baking powder

4 cups all-purpose flour

In a large skillet over medium-high heat, lightly toast

  • 1 3/4 cups sesame seeds

This will probably be easier to do in two batches. Set aside in a pie plate or similar.

In a stand mixer, beat

  • 1 cup butter, softened (2 sticks)
  • 1 scant cup granulated sugar

until smooth and pale, about one minute. With the mixer on low, one at a time add

  • 2 eggs

Add

  • 1 tsp vanilla extract
  • 2 Tbl milk

and mix a few seconds to incorporate. Add

  • 1 Tbl baking powder

and mix. With the mixer running, gradually add

  • 3 1/2 cups all-purpose flour

The dough should be soft and pliable but not sticky. Use a little more flour as needed.

Dust a board or your counter with

  • 1/2 cup all-purpose flour

Scrape the dough onto the floured board, knead it a couple of minutes, cover and let rest 15 minutes.

While the dough is resting, preheat the oven to 375ºF and place a rack near the top. Line two cookies sheets with parchment paper.

Divide the dough into 36 even pieces. You can use a one-ounce scoop if you wish — I cut it into quarters, then each quarter into thirds, then pinch off thirds from each third. Whatever works for you. Roll each piece between your palms to form 36 balls. Pinch off bits from the big ones and add them to the small ones and re-roll if you want to to get them about equal in size.

Pour

  • 1/3 cup milk

into a small bowl. Take one dough ball at a time, coat it with milk then roll it in the sesame seeds. Pick up the coated ball and form it into a rectangle with your hands (try shaping it between your thumb and forefinger), getting the height between 1/2 and 3/4 inch. Place it on the parchment paper-lined cookie sheet.

Repeat for all 36 balls, 18 per cookie sheet, trying to keep the height about the same throughout. They don’t spread much, but do leave a bit of space between the cookies. After the first tray of rectangles is shaped, bake on a high oven rack for 14-15 minutes, turning once halfway through. Meanwhile shape the next 18 balls into rectangles.

With a spatula, slide the baked cookies onto a cooling rack.

Adapted from afamilyfeast.com

Leave a Reply