December 3, 2012
My bad. I forgot to give you the recipe for these little guys the other day.
By adding these two ingredients . . .
you end up with a cookie that taste like these . . .
and these are my absolute favorite candy in the non-chocolate category of candies except these cookies are better because they’re cookies and cookies are just about better than anything. Possible exceptions would be the smell of a newborn baby’s head, the sound of a rain storm at night, Adele singing any song, looking in the eyes of the person who loves you most and loves you best and okay, there are a few more things better than cookies but cookies are right up there. In this recipe the flavor of the honey and sesame seeds really come through and make for a surprising taste that people don’t expect to find in a roll and cut cookie, and while I have more wintery Christmasy flavors coming up in the next two weeks I decided you needed this one now.
I’ve increased the flour due to the extra moisture in the honey and oil in the sesame seeds but otherwise haven’t made any other modifications to the ingredients and intentionally left the almond extract in to strengthen the nutty flavor of the sesame seeds. The dough will probably seem a little more moist than regular cookie dough but it’s easy to work with and I’ve never noticed any significant spread in baking. Because honey browns quicker than sugar I’ve gone ahead and dropped the baking temperature to 350 degrees. And remember, as always, this recipe is adapted from Georganne’s Vanilla Variation cookie recipe.
Toasted Sesame Seed Honey Cookies
1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 teaspoon salt
3/4 teaspoon baking powder
4 1/2 – 5 cups all-purpose white flour
1 -1 1/2 cups sesame seeds, toasted
2/3 cup honey
…..Preheat oven to 350 degrees.
1. Toast sesame seeds in a saute pan, stirring frequently over medium heat until golden brown and then immediately transfer the seeds to a large bowl or they’ll continue to
toast burn if left in the hot pan. Cool.
2. Combine flour, salt, and baking powder with the cooled sesame seeds. Set aside.
3. Cream the butter and sugar.
4. Add in eggs, vanilla and extracts, and honey, beating until well blended.
5. Add the dry ingredients one cup at a time until the dough is fully incorporated.
6. Roll out the dough on a lightly-floured surface to the desired thickness. Place the cut cookies onto a parchment or silpat-lined cookie sheet and bake on the center rack of the oven for 8-12 minutes. Baking time will be determined by thickness and overall dimension of cookies.
7. Remove cookies from oven and allow to cool on baking sheet before moving to cooling rack.