Today’s recipe is one you don’t see very often. However, I did find a version of it on Recipezaar where people gave it 5 stars. The version here, which is from a book of state fair winners, was pretty good too. I wasn’t sure I’d love these cookies, so I scaled the recipe down quite a bit and made the recipe one quarter of its former self.
Because I was impatient and didn’t chill the dough long enough, my cookies were slightly mishapen and had raggedy edges. The dough needs a good 3 hour chill to make it firm enough to slice neatly.
The original recipe specifies “sesame seeds” but I used roasted sesame seeds, which can usually be found in the Asian foods aisle of the grocery store.
Simple Sesame Cookies — Small Batch
4 ounces unsalted butter, room temperature
6 tablespoons granulated sugar
3/8 teaspoon of salt (omit if using salted butter)
3/4 cup all-purpose flour, spooned and swept
1/4 cup sesame seeds
1/2 cup shredded sweetened coconut
2 tablespoons finely chopped almonds
2-3 tablespoons sliced almonds (optional)
No need to preheat oven quite yet. Chilling is mandatory.
In a medium size mixing bowl, using an electric mixer, beat butter and sugar for about 3 minutes or until very creamy and light. Beat in salt. Using a mixing spoon, stir in flour. When flour is incorporated, stir in sesame seeds, coconut and chopped almonds.
Shape dough into a log about 1 1/2 to 2 inches in diameter. Roll the log in sliced almonds. Pat almonds all over the sides. Wrap log in plastic wrap or waxed paper and chill for 3 hours or longer.
Using a very sharp knife, cut into1/4 inch thick slices and place slices about 2 ½ inches apart on parchment lined cookie sheets. Bake for 25-30 minutes or until edges are golden. Transfer the cookies to a wire rack and allow them to cool completely. They will crisp up quite a bit as they cool.
Makes about 18 cookies