A relative of the Chinese almond cookie, this light sesame round makes a perfect companion to a strong cup of coffee. When preparing to grind toasted seeds, let them cool first: Hot seeds release too much of their essential oils and thus lose flavor.
Recipe information
Yield
makes about 6 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line two baking sheets with parchment paper. Place sesame seeds in a large skillet over medium heat, stirring frequently until fragrant, 3 to 5 minutes, being careful not to burn them. Remove from heat; let cool. Reserve 1/2 cup of seeds, and set aside. Using a spice or coffee grinder, coarsely grind remaining seeds; set aside.
Step 2
In a bowl, sift together flour, baking powder, baking soda, and salt. Whisk in ground sesame seeds.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, scraping down the bowl as necessary. Add eggs and vanilla; beat to combine. Gradually add the dry ingredients; mix on low speed until combined.
Step 4
Transfer dough to a clean work surface, and knead until smooth. Using lightly floured hands, shape a tablespoon of dough into a slightly flattened ball about 2 inches in diameter. Repeat, placing cookies on prepared baking sheets 2 inches apart.
Step 5
Combine egg yolk and water. Brush tops with egg mixture, and generously sprinkle with reserved sesame seeds. Gently press seeds into the dough. Place in freezer until firm, about 15 minutes.
Step 6
Bake until lightly browned, 18 to 20 minutes, rotating sheets halfway through. Transfer cookies to wire rack until cool. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
