These thin, beautiful, sesame cookies are crispy, buttery, and studded with black sesame seeds.
I was given my own cabin in the woods, a sanctuary away from my regularly busy life.
The colonys resident cook kept a cookie jar full of sweet snacks to fuel our scribbles.
Simply Recipes / Alison Bickel
One of my favorites was a thin sesame cookie.
Back home, I figured out how to make it.
The buttery dough for these cookies is rolled into a log, chilled, and thinly sliced.
Simply Recipes / Alison Bickel
Once baked, they get crisp.
If you like your cookies crisper, bake them a minute or two longer.
Wrap the cookie dough in plastic wrap and refrigerate for up to two days.
Simply Recipes / Alison Bickel
When ready, slice and bake.
In the freezer:They also freeze well.
Whenever I have last-minute company, I simply slice and bake the cookies.
Simply Recipes / Alison Bickel
There is no need to fully thaw them before slicing.
Add the egg and vanilla and mix just until combined.
Sift the flour, baking powder, and salt into butter mixture, and mix until combined.
Simply Recipes / Alison Bickel
Stir in the sesame seeds until fully distributed.
Adjust two oven racks onto the middle and top of the oven, and set it to 325F.
Line two large sheet pans with parchment paper orsilicone baking mat.
Simply Recipes / Alison Bickel
Unwrap and using a chefs knife, cut the chilled dough into 1/4-inch slices.
Place them on the prepared sheet pans about 1/2 inch apart (the cookies will not spread much).
Simply Recipes / Alison Bickel
Simply Recipes / Alison Bickel
