Gilded Sesame Cookies
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 cup
Sugar1 cup
Tahini (well-stirred)1 tsp
Pure Vanilla Extract1 tsp
GoldDirections:
1
Whisk together flour, baking powder, and salt in a small bowl
2
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then beat in tahini and vanilla
3
Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms
4
Transfer dough to a sheet of plastic wrap and press into a disk
5
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
6
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
7
Line 2 large baking sheets with parchment paper
8
Stir together sesame seeds and luster dust (if using) in a small bowl
9
Roll dough into 1-inch balls, then roll balls 1 at a time in seeds to coat and arrange 2 inches apart on lined baking sheets
10
Bake, switching position of sheets halfway through baking, until cookies are puffed and starting to crack, 12 to 15 minutes total
11
Cool on sheets 10 minutes (cookies will be very fragile when hot), then transfer from parchment to a rack to cool completely
12
Whisk together flour, baking powder, and salt in a small bowl
13
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then beat in tahini and vanilla
14
Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms
15
Transfer dough to a sheet of plastic wrap and press into a disk
16
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
17
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
18
Line 2 large baking sheets with parchment paper
19
Stir together sesame seeds and luster dust (if using) in a small bowl
20
Roll dough into 1-inch balls, then roll balls 1 at a time in seeds to coat and arrange 2 inches apart on lined baking sheets
21
Bake, switching position of sheets halfway through baking, until cookies are puffed and starting to crack, 12 to 15 minutes total
22
Cool on sheets 10 minutes (cookies will be very fragile when hot), then transfer from parchment to a rack to cool completely