Giant Sesame Cookies
Makes 20 large cookies. You can also make a ton of mini versions of these, roll them in balls, press in sesame seeds and bake.
- 1 1/2 cups unsalted butter
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon brandy, optional
- 1/3 cup fresh lemon juice
- 6 eggs
- 1 yolk
- 6 cups all-purpose flour, approximately,
- 2 tablespoons Davis Baking Powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- Sesame Seeds
Line two sets of baking sheets, each with parchment paper and stack them in two other baking sheets (you want to double insulate your baking sheets).
In a large mixing bowl, with the paddle attachment, cream the butter with the sugar, adding in one cup of the flour to bind it together, mid way through the creaming.
Add in the eggs and then the yolk, blending well after each one.
Blend in the vanilla, brandy and lemon juice and blend well, scraping bowl to ensure it is all evenly mixed.
Fold in the dry ingredients and blend well. You will have a stiff but soft dough.
Let it relax 30 minutes.
Preheat the oven to 350 F.
To make the S cookies, rolling about 2 tablespoons of dough on a lightly floured surface into a 4-inch thick rope. Shape into an S and place on baking sheet. Roll cookies in sesame seeds lightly, while you are forming the rope. Place each on cookie sheet. Bake 13-16 minutes or until puffy and lightly golden browned.
Cool slightly and you can also dust with confectioners' sugar.
This makes a huge batch of cookies - but they freeze well (and/or you can divide recipe in half). These cookies are wonderfully satisfying and rolled in sesame seeds before baking makes them crunchy and irresistible afterwards. Nothing beats the crisp texture and toasty goodness of lightly baked sesame seeds. Perfect with a homemade espresso or café au lait.