I usually bake Italian Sesame Cookies at Christmastime as one of the cookies I give to my friends and family. I’ve been thinking about these small not-too-sweet cookies for about a month now. I love the flavor of the toasted sesame seed cookies especially when dunked in a hot cup of coffee. Oh, and ice-cold milk—another of my favorite drinks for dunking.
Who cares that it’s the middle of June? We can have holiday cheer anytime of the year.
The first thing I did this morning was put the butter on the counter to soften up. I measured the sesame seeds in a glass cup to make sure I had enough for the recipe. I picked up sesame seeds a couple of weeks ago to make a chicken dish. Not happening now.
Cookies, Italian sesame cookies, are on my mind.
I picked up my spices in the ethnic foods section of my local grocery store. I find that brands like Badia or Goya are a fraction of the price over national well-known brands and the quality is just as good.
Here’s how to make Italian sesame cookies:
Cream together butter and sugar, then add eggs and vanilla. The eggs are important. I avoid eggs that contain added hormones, antibiotics, steroids, and other unnatural ingredients.
Sift together the dry ingredients. Stir into butter mixture. Get the sesame seeds and milk ready.
Pinch off a piece of dough the size of a small meatball. How small is that? I normally don’t make small meatballs, but if I did, I’m thinking that the size is about like a medium jaw breaker. Roll the dough gently in the palm of your hand until it’s shaped like a small 2-inch log.
Roll each piece of dough in the milk then the sesame seeds. Gently press the top of each cookie with your fingers. The logs are no longer.
Sometimes I get really lazy and I leave the dough in its meatball looking state. I roll the dough in milk then sesame seeds and slightly flatten it with my fingers. Perfectly round cookies.
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