Sesame Seed Cookies
- Yield: 48
Photography: Reed Davis
Source: Martha Stewart Living, October 2000
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup hulled sesame seeds, toasted
Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.