Maybe the most sophisticated yet simple cookies you’ll get your hands on this season. They are sweet but savory, crumbly but firm, and just perfect for a holiday gathering or party. And they freeze wonderfully, of course.
- 6 tablespoons (90g) unsalted butter, at room t°
- 1 teaspoon sea salt
- Scant 1 cup (110g) powdered sugar
- 1 egg yolk, at room t°
- 1 and 1/2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 cup + 2 tablespoons (155g) all-purpose or cake flour
- 3 tablespoons sesame seeds (I use black and white)
- In a bowl mix soft butter with powdered sugar.
- Add egg yolk and mix well.
- Add salt, both oils, seeds and mix everything until combined.
- Add flour and combine until no dry spots remain.
- Put this mixture on a piece of plastic wrap, making a cylinder or log parallel to the counter, leaving a border of about 2 inches.
- Start by folding the side close to you over the log of cookie mixture, as you would a cinnamon roll. Then go back and forth so the plastic clings and encloses the whole log.
- Grab the platic by both ends and roll, closing the ends. The plastic will probably bulge a bit. Prick it lightly with a fork once or twice to let the air out. This will ensure the dough remains soft and doesn’t dry out.
- Refrigerate for 1 hour or freeze for up to 1 month.
- When ready to bake, preheat oven to 350°F/180°C.
- Line a cookie sheet with parchment paper.
- Take out the cookie dough and cut circles about 1/3 inch.
- Arrange on prepared sheets and bake for 12-15 minutes, until they are dried, a bit crackled and starting to turn golden.
- Let cool completely on a wire rack and keep in closed tins or cookie jars.
Freezing: you can make a large batch and freeze the cylinders.
Keywords: sesame cookies