Sweet & Salty Sesame Cookies
These cookies have been lurking around my Pinterest board for months now, just waiting — nay, begging — to be made. So fine, I said, I’ll finally make you and your weird, hard-to-tell-if-you-are-tasty self. So I did. And they were good. So good. So, so good. So, so, so good. I think you catch my drift.
The recipe calls for using a 1 1/2-inch round cookie cutter, which I would recommend. Otherwise, you end up like me, with a 2-inch round cookie cutter and only about 15 cookies per batch. This is OK if you want these cookies in and out of your life as quickly as possible — not OK when you want the cookies to stick around a while longer. You know, maybe past dinner.
- 1 cup unbleached all-purpose flour
- 0.75 cup almond flour or almond meal
- 0.33 cup granulated sugar
- 1 tsp fine sea salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 egg, beaten
- black sesame seed for sprinkling
- white sesame seed for sprinkling
In the bowl of a food processor, add flours, sugar and salt; pulse until combined. Add butter and pulse until coarse crumbs form. Slowly trickle water into spout while pulsing food processor, adding just enough water til a dough just begins to form. Remove dough from processor and knead a few times on counter top. Divide dough into two discs. Roll each disc between 2 pieces of wax paper into a 1/4-inch disc; place discs, still covered by wax paper, on a baking sheet. Freeze dough until firm, about 1 hour.
Heat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats. Using a 1 1/2-inch round cookie cutter (or whatever size you have, though obviously the larger the cookie cutter, the fewer cookies), cut dough into small round discs. Place discs about 1 inch apart on prepared baking sheets. Brush tops with egg wash, then sprinkle liberally with sesame seeds.
Bake cookies until lightly browned, about 15-20 minutes, rotating halfway through. Let cool on baking sheet 3 minutes, then transfer to a cooling rack to cool completely.
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