Sesame Thins 36.000

Julia Ewan

Holiday Cookies 2007 Dec 12, 2007

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
Ingredients
  • 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

Directions

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.

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Recipe Source

Adapted from "Cookies," by Jill Snider (Robert Rose, 2007).

Tested by Mary Pat Flaherty.

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