- 1 cup sesame seeds (divided)
- 2 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup softened butter
- 2 tbsp water
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/4 salt
- 1 egg
Heat the oven to 350F
Line cookie sheets with parchment paper or leave them ungreased
In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and keep aside.
Measure the flour, sugar, butter, baking powder, vanilla, salt and egg into a large mixing bowl. With an electric mixture on low speed, beat until well blended, occasionally scraping bowl.
With a spoon or spatula, fold in 1/2 cup of the sesame seeds.
Using about 2 tsp of dough for each cookie, shape into ovals about 2 inch length; roll in the remaining toasted sesame seeds. Place the ovals about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for about 15-20 or until golden brown.
Cool in the wire rack, and store the cookies in an airtight container for about 1 week.
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