In the baking world, Christmas cookies tend to have Type A personalities; pushy, demanding attention, rigidly organized and highly status conscious. So every once in a while it’s nice to see a cookie with a Type B personality. These Sesame Seed Cookies are very tender with a cake-like texture that's subtle and simply flavored.
This particular recipe came from Elaine Roberts, a neighbor of my grandparent's in Natick, Massachusetts, and they called for untoasted sesame seeds. I found the flavor to be a little "raw" so I lightly toasted them before rolling the dough in them. You want to make sure not to let the sesame seeds get brown, so just pop them in the oven for a few minutes and let them cool before using.Sesame Seed Cookies
3 1/2 cups (1 pound, 1 1/2 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup dairy-free margarine, melted and cooled slightly
1 cup granulated sugar
Zest of 1 large lemon
2 large eggs, at room temperature
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup lightly toasted sesame seeds
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Whisk together flour, baking powder and salt and set aside.
In the bowl of an electric mixer, beat together margarine, sugar and lemon zest until light and fluffy, about 4 minutes. Add eggs (one at a time) lemon juice and vanilla. Reduce speed to low and add flour mixture, mixing just until combined.
Portion dough into 1 tablespoon balls, roll into finger shapes and roll in sesame seeds and place 2 inches apart on a parchment paper-lined or lightly-greased baking sheet.
Bake at 350°F for 8 minutes or until tops just start to crack but not browned. Cool completely on wire cooling racks.
Makes about 4 dozen.
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