Description
These Italian Sesame Cookies are delightful, buttery treats coated in crunchy sesame seeds, perfect for tea-time or dessert. They combine a tender cookie base with a nutty exterior, offering a mix of textures and flavors that are easy to prepare and bake to golden perfection.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup milk
Coating
- 1 cup sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy removal of cookies and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set aside. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Eggs and Extracts: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Then stir in the vanilla extract and optional almond extract for enhanced flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternating with the milk to the wet mixture, starting and ending with the flour mixture. Stir gently until just combined to avoid overworking the dough, which can toughen the cookies.
- Form Cookie Logs: Roll the dough into 1-inch balls, then shape each ball into a small log shape which will help with coating and baking evenly.
- Coat with Sesame Seeds: Roll each dough log in the sesame seeds, pressing gently to ensure the seeds adhere well to the surface for a flavorful crunchy coating.
- Arrange and Bake: Place the coated logs on the prepared baking sheet, spacing them apart to allow for slight spreading. Bake in the preheated oven for 20-25 minutes or until they turn a light golden color indicating they are done.
- Cool: Transfer the baked cookies to a wire rack and let them cool completely to set their shape and texture before serving.
Notes
- Ensure butter is softened but not melted to achieve the proper texture in the dough.
- If almond extract is unavailable or undesired, it can be omitted without a major impact on flavor.
- For a nuttier taste, lightly toast the sesame seeds before coating the cookie logs.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well if wrapped tightly and placed in a freezer-safe container for up to 2 months.
