Tuesday, May 29, 2012
These cookies are thin, crunchy and delicate. They look like something you'd find at a fancy pastry shop, yet they're easy to make. I love them because I'm a huge fan of sesame seeds in sweet and savory recipes.
This is another Alice Medrich recipe from CHEWY GOOEY CRISPY CRUNCHY.
1 1/4 cup all-purpose flour
2/3 cup sugar
1/3 cup lightly toasted sesame seeds
1/3 cup ground blanched almonds
scant 3/4 teaspoon salt
6 tablespoons cold unsalted butter (or vegan margarine)
1 teaspoon pure vanilla extract
2 tablespoons cold water
Combine the flour, sugar, sesame seeds, almonds, and salt in a food processor and pulse until thoroughly mixed. Cut the butter into 1/2-inch cubes and add to the processor. Pulse until the mixture looks like coarse crumbs. Combine the vanilla and water and drizzle them in to processor bowl. Pulse just until the mixture resembles damps crumbs--they should stick together only when pressed.
Dump the mixture into a foil lined 5-by-9-inch loaf pan and spread it evenly. Press it very firmly, making a thin layer. Fold the foil over the dough and wrap it tightly. Refrigerate for 2 hours or overnight.
Preheat the oven to 350 F. Position racks in the upper and lower thirds of the oven.
Unwrap the dough and transfer it to a cutting board. Use a long sharp knife to cut the dough crosswise into 1/4-inch slices. Use the knife to transfer each slice to the lined or greased cookie sheets, placing the slices 1 inch apart. The slices will be fragile and require the support of the knife in transit.
Bake for 12 to 18 minutes, until the cookies are golden with golden brown edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
Cool the cookies completely.