Ingredients
-
3/4 cup
black or white
sesame seeds
-
1 3/4 cups
all-purpose
flour
-
1 cup
icing sugar
-
1/4 tsp
salt
-
1 cup
cold unsalted
butter
, cubed
-
1/2 tsp
vanilla
FOR TOPPING:
-
1 1/2 tsp
black or white
sesame seeds
Instructions
- Preheat oven to 350F.
- Whirl 3/4 cup sesame seeds in a food processor until finely ground. Add flour, sugar and salt. Pulse until combined. Add butter and vanilla through the feed tube while pulsing until dough comes together.
- Scoop 1 tbsp of dough and roll into a ball. Lightly dip tip of ball into remaining sesame seeds. Place on baking sheet, seed-side up, and gently flatten to 1/2-in.- thick disc. Repeat with remaining dough and seeds.
- Bake in centre of oven until edges of cookies are just starting to brown, 9 to 11 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Store in an airtight container up to 1 week or freeze up to 1 month.
Nutrition (per serving)
- Calories
- 99,
- Protein
- 1 g,
- Carbohydrates
- 9 g,
- Fat
- 7 g,
- Fibre
- 1 g,
- Sodium
- 18 mg.
From the kitchen of Irene Ngo (assistant food editor).
