Last night at our October Dixie Diva Meeting, we discussed Tom Rachman's The Imperfectionists.
The book is set in Rome, so I served Italian Sesame Sesame Seed Cookies from my new cookbook, Tate's Bake Shop Cookbook. (Thanks again, Sue!)
I thought I would share the recipe with you today because I have seen it all over the web. The cookies are great after a heavy meal because they are light and not very sweet. They are delicious with cappuccino.
Italian Sesame Seed Cookies
1/2 c salted butter, softened to room temperature
1/3 c sugar
1 t vanilla
1 large egg
1 3/4 c all-purpose flour
1 t baking powder
1/2 c raw sesame seeds
Preheat oven to 375 degrees. Grease one cookie sheet or line it with a Silpat.
Cream the butter and sugar till soft and creamy. Add the vanilla and egg. Mix them well.
Mix in the four and baking powder.
Place the sesame seeds in a small bowl and set it aside.
Form the dough into small balls and roll them until they are smooth. Toss the balls one at a time into the sesame seeds, pressing lightly on all sides. Place them on the cookie sheet. Press them down until they are about two inches in diameter. The cookies do not spread very much, so they can be placed fairly close together.
Bake them for 25 to 30 minutes or until they are golden brown all over.
Yield: 32 cookies
I hope you will try these cookies! I cannot say enough nice things about the Tate's Bake Shop Cookbook. You can order it from the Tate's Bake Shop website here. I highly recommend it!
Until next time...