I found a recipe for sesame seed cookies while waiting in a doctor's office. Ok, well, I confess. While waiting to get our daughter some antibiotics after she interfered with a cat fight and the bite got infected. Our cat is now a convicted felon.
Anyway, back to the recipe. I took a picture of the page with my cell phone. Later I went online to see if there were other versions of sesame seed cookies. And there were. Lots and lots of them. Goody! Because I prefer to play around with a recipe if I am putting it on my blog. Unless I can attribute the recipe to a specific place or person.
This is the version I came up with. With which I came up? Let's leave it at....the recipe I chose.
Sesame Seed Cookies
3/4 cup butter, softened or 1 1/2 sticks
1 cup brown sugar
2 teaspoons lemon zest, if you must have a measurement. Or just zest an entire lemon.
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 jar of sesame seeds...if you must have a measurement. About 1 ounce.
Preheat the oven to 350°. Grease two cookie sheets. I use a Silpat liner and don't have to grease and clean up is a snap. Ask for some for your birthday. You will get them because it means you are intending to make the gifter cookies!
Place the butter in a stand mixer. I use a Kitchen Aid. Let the beater work for about 5 minutes while you get everything else out.
Scrape down the soft and fluffy butter and add the firmly packed cup of brown sugar. Keep mixing on medium. Scrape the mixing bowl every few minutes.
Wash and dry the lemon. Zest it over a plate. Measure if you must, or just trust me and put all the zest from one lemon in the batter with the two eggs. Start up the mixer. I love working without the work!
While you are letting the mixer run, put the flour, baking powder and salt in a bowl. Stir it around with a fork. Stop the mixer, lower the bowl and add about 1/2 of the flour mix. Raise the bowl, mix slowly until fully incorporated and then add the rest of the flour the same way.
If your batter is sticky, and mine was, stick it in the fridge or freezer for about 5 minutes. Use this time to clean up and put away.
Get out a medium bowl and dump a goodly portion of the sesame seeds in it. Use a spoon to scoop up a walnut size portion, or use a small cookie scoop like I did. Place the ball in your hand and then dip the top in the sesame seeds. Make sure the whole top is coated.
Place the cookie with the sesame seed side up on the prepared cookie sheet. When you have filled the cookie sheet, gently press the cookies down with the palm of your very clean hand.
I ended up using about 1/2 the jar of sesame seeds with just a few seeds left over. The recipe made a bit more than 3 dozen cookies.
Bake for 10 to 12 minutes until the cookies are golden brown on the edges. Let cool on the cookie sheet for 2 minutes and then transfer to a cooling rack to finish cooling.
Enjoy with a cup of tea. Which we did. And why we now have a bit less than 3 dozen cookies.