I've made Pistachio Apricot cookies for their fruity nutty flavor. Nutella Dream cookies are a gooey filled surprise. The gluten-free ginger bread people fulfill the ginger spice category and cover the gluten-challenged people on my list. I wanted the next cookie to be less sweet. I'm a sugar junky, but I know a lot of people like to take it easy on the sweets. Sesame seeds are just the savory to sweet flavor to top off such a less than sweet crunchy little cookie that could almost pass as a mini biscotti. The dough is easy to make, and dousing dough balls in sesame seeds takes a fraction of the time it takes cut and decorate them. It's on my cookie list for sure. This recipe is based on the version on Giusto Gusto.
1 cup sugar
1 1/2 sticks butter
4 tblsp olive oil
1 tsp vanilla
1 tblsp baking powder
1/2 tsp salt
4 cups flour
2 cups sesame seeds
Mix sugar, butter and oil in the bowl of standing mixer for 7 minutes until light and fluffy, scraping sides of mixer at least once. Add eggs one at a time, mixing between in each addition. Scrape down sides of mixer. Add vanilla, baking powder, and salt, and mix for another 2 minutes until combined. Add half the flour and mix until barely combined. Add remaining flour and mix until combined. I like to take the bowl off the mixer during the last few mixes of dough and get in there by hand to make sure its evenly mixed.Chill dough for 1 hour to overnight.
Preheat oven to 350. Scoop one tablespoon of dough. Roll the ball in a circle on your palms to create a ball. Then roll back and forth to make slightly oval. Place shaped dough on a tray and continue until all the dough is formed. Place the 2 cups of sesame seeds into bowl. Roll each dough ball in the seeds to cover and place on an ungreased baking sheet, about 1 inch apart. Bake for about 20 minutes until golden brown on the bottom. Transfer cookies to cooling racks.
Makes about 3 1/2 dozen cookies