Unique, crunchy, tender, sweet, crisp, and, tasty. If any of these adjectives appeal to you make your way to the kitchen and start softening your butter. I got this unusual recipe from “Great Cookies” by Carole Walter. Carole is a baker extraordinaire and her book is packed cover to cover with photos of immaculate cookies.
I have had Great Cookies for a few years now and tried over a dozen of its recipes with varying degrees of success; the reasons for which are two fold. For one her recipes are unusually complicated calling for sifting, egg dividing, and random tablespoons of hot water throughout. For someone like myself who tries to make every cookie, cake, and brownie recipe in a single bowl these steps are annoyances, and I regularly cut corners. In addition I also happen to be fond of tweaking recipes (surprise!) and in baking such things don’t always work out for the better.
Back to the Sesame Coins though. I often sift thorough the pages of Great Cookies drooling and in search of a recipes that I can make without having to find the nearest culinary specialty store. This recipe happened to fit the bill and much to my delight came out just like the photo!!!!!!! albeit not quite as uniformly round. There were 4 bowls involved and several different steps, but these were still surprisingly quick and straight forward to make.
The subtle sesame flavor of these cookies would pair beautifully with a steaming cup of roasted green tea. These would also be a great addition to any holiday cookie assortment, and yes I realize its July but you’ll thank me when Christmas/Hanukkah/Kwanzaa roll around and you’re not wildly looking through your cook books for the final perfect cookie to add to your holiday gift basket (or maybe that’s just me?). Either way don’t wait till December to make these because they’re definitely worth the extra dishes.
Sesame Seed Coins
Yield 4 dozen
1.5 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter (1.5 sticks)
1.25 cups confectioner sugar
2 large egg whites divided use
1 tsp. vanilla extract
1 tsp. sesame oil
2/3 cups sesame seeds, toasted
In a large bowl cream together the butter and sugar until light and fluffy. After about a minute add in one egg white, the vanilla, and the sesame oil and mix until just combined. Now add in the flour baking powder and salt. Carole suggests doing this in three stages but I didn’t and they turned out. Mix together the dough for about a minute, then cover with plastic wrap and chill in the fridge for 1 hour or up to 24.
Grease a cookie sheet or line with a non-stick mat and preheat oven to 375 degrees. Roll out the chilled dough into 3/4 inch balls and set aside. Gently whisk together the remaining egg white with the tsp. of water. Spread out the sesame seeds in a shallow dish, and begin rolling the dough in the egg white and in the sesame seeds until entirely coated.
Place dough onto cookie sheet about 1.5 inches apart and then with the bottom of a glass dipped in sugar flatten into 1.5 inch rounds. Bake for 10-11 min. Cool on sheet for 2-3 min then transfer to a wire rack to cool completely.