In a large skillet over medium-high heat, lightly toast
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
- 1 tsp vanilla extract
- 2 Tbl milk
and mix a few seconds to incorporate. Add
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.
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