Crispy sesame cookies
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 62, total fat 4 G., saturated fats 1 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 10 mg, sodium 21 mg, sugar 4 G.
Calories 62, total fat 4 G., saturated fats 1 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 10 mg, sodium 21 mg, sugar 4 G.
Sesame seeds infuse these crispy cookies with a wonderful nutty flavor. Add them to the dough while kneading, or use them as a topping. There's no need to roll this dough: simply form balls and arrange them on a baking sheet. They will spread in the oven, so don't overcrowd the sheet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup sesame seeds
- 6 tablespoons unsalted butter, room temperature, plus extra for greasing the baking sheet
- 3/4 cup light brown sugar
- 1 large egg
- 0.5 tsp vanilla extract
- 1/4 teaspoon salt
- A pinch of baking powder
- 2/3 cup premium flour
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Cooking the dish according to the recipe:
- Toast the sesame seeds in a large skillet over medium heat, stirring constantly, until golden brown, 7-10 minutes. Transfer to a bowl and let cool completely.
- In a large bowl, beat the butter and brown sugar with a mixer on medium speed until light and fluffy, 3-5 minutes. Add the egg, vanilla extract, salt, and baking powder and beat until smooth, scraping down the sides of the bowl as needed.
- Reduce mixer speed to low; add flour and 1/4 cup toasted sesame seeds and mix until smooth. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 325°F (160°C). Line 2 baking sheets with parchment paper or foil and grease the parchment or foil with oil.
- Scoop 1 teaspoon of dough into balls, then roll in the remaining 1/2 cup sesame seeds, pressing to coat. Place the balls 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the edges are deep golden, 15 to 20 minutes. Let cool on the baking sheets for 1 minute, then carefully transfer the cookies with a thin metal spatula to wire racks to cool.
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