Toasted Sesame Cookies
Growing up there were always these sesame-coated cookies on the table when company came over. We called them Regina cookies. They looked so boring; I never even thought to take one. Now that I’m older, I look for them. They are one of those cookies that are great anytime of day – in the morning with coffee or tea, as a lunchtime snack or an after dinner dessert. I like to make them the day before I eat them, allowing them to harden a bit overnight.
Toasted Sesame Cookies
Ingredients
- ⅔ cup sesame seeds
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 ounces unsalted butter, softened
- ½ cup sugar
- 1 large egg, room temperature
- ⅛ teaspoon almond extract
- ¼ cup whole milk, scalded and cooled
Instructions
- Preheat the oven to 350 degrees.
- In a small skillet, toast the sesame seeds over medium-high heat, stirring constantly, until light golden brown, about 5 minutes; immediately transfer to a bowl and cool completely.
- In a large bowl, whisk the flour, baking powder and salt to combine.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add the egg and almond extract and mix to combine.
- With the mixer on low, add half of the flour mixture.
- When it is almost fully incorporated, add the milk and mix on low to combine.
- Add the remaining flour and mix just until combined; refrigerate the dough for 1 hour.
- Using a small cookie scoop, scoop the dough into mounds
- Roll into balls and then drop them into the toasted sesame seeds, rolling them around until fully coated; slightly flatten the ball and place onto parchment-lined cookie sheets.
- Bake until lightly golden brown and they start to crack on top, about 15 minutes.
- Transfer to a cooling rack; cool completely before storing in an airtight container for up to 3 days.
These are the best… love how you displayed them.
Thanks!