Thin, crisp and not too sweet, these easy cookies can be served before or after dinner.
For a variation, replace 1/4 cup of the sesame seeds with black sesame seeds, which are usually found in the Asian foods section.
STORE: In an airtight container at room temperature for up to 10 days. Use the dough immediately after making it. These cookies do not freeze well.
Servings: 36 small cookies
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tablespoon finely grated lemon zest
- 1 egg white
- 1/2 teaspoon vanilla extract
- 3 tablespoons flour
- Pinch salt
- 1 cup sesame seeds
Position oven racks in the middle and upper third of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.
Use a wooden spoon to beat the butter and sugar in a large mixing bowl for about 3 minutes, until light and creamy. Add the lemon zest, egg white and vanilla extract; mix well. Add the flour, salt and sesame seeds, mixing until the ingredients are evenly moistened.
Roll the dough between the palms of your hands to form 3/4-inch balls. (The dough is quite sticky, so be prepared to clean your hands often, or coat them lightly with nonstick cooking oil spray.) Place the balls about 3 inches apart on the baking sheets, taking care not to put more than 6 cookies on each sheet; the cookies will spread. Use a wet offset spatula or your fingers to flatten each ball. Bake 2 sheets at a time for 9 to 13 minutes or until the cookies are golden (cover the remaining dough and keep at room temperature). Cool completely on the baking sheets before repeating with the remaining dough.
Adapted from "Cookies," by Jill Snider (Robert Rose, 2007).
Tested by Mary Pat Flaherty.
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