Recipe: Toasted Sesame Seed Cookies

TOASTED SESAME SEED COOKIES
"I like simple drop cookies with interesting flavors, like this all-time favorite adapted from a recipe created by McCormick, the spice company, to highlight its sesame seeds. Toasted sesame seeds have an assertive flavor that works beautifully in these sugar cookies."



1/2 cup sesame seeds
1 cup plus 6 tbsp all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
Pinch table salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In a dry, medium skillet, toast the sesame seeds over medium heat, shaking the skillet often, until golden, about 5 minutes. Set aside.

In a small bowl, whisk together the flour, cream of tartar, baking soda and salt.

In a large bowl, and using an electric mixer on medium speed, beat the butter until light and fluffy, 1 to 2 minutes. Add the sugar and beat until well blended. Beat in the egg and vanilla.

With the mixer on low speed, beat in half of the flour mixture and 2 tbsp sesame seeds just until blended. Beat in the remaining flour mixture just until blended. Gather the dough into a ball.

Spread out the remaining sesame seeds on a plate. Scoop tablespoonfuls of the dough and roll each into a ball. Roll the balls in the sesame seeds to coat completely. (If the dough is too soft to roll, wrap it in plastic wrap and refrigerate it until firm, about 30 minutes.)

Put the balls, 2-inches apart, on the prepared baking sheets.

Bake in the centre of the oven until the edges of the cookies are lightly browned, 7 to 9 minutes. Let the cookies cool on the baking sheets for 1 minute, then transfer them to wire racks to cool completely.

Store in an airtight container at room temperature for up to 1 week.

Makes about 24 cookies
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Toronto Star Cookbook by Jennifer Bain