This Northern Italian recipe for Sesame Seed cookies has been a generational delight. The only part of the story I have to tell is that a former pastry chef in the village in which he lived, created this recipe and handed it down to a local neighboring villager, and has made it’s way into my hands so as I can forward this delightful recipe to you.
Preheat oven to 180 degrees C, grease and paper line trays
Melt butter in saucepan on low over cook top, remove from heat to allow to cool
Add butter & sugar to cream with your electric mixer on medium speed
Add in 2 well beaten eggs to butter mixture, then adding milk, vanilla, baking powder to combine well
Add flour a bit at a time until dough is soft and pliable, not sticky
Remove from bowl onto a floured surface and knead gently, adding more flour if needed
Cover and allow to rest for 15 mins.
Prepare a deep dish with milk, and a plate or wide bowl for the sesame seeds.
Taking dough pieces the size of a walnut, using a tablespoon or small scooper
Roll in palm of hands, and slightly flatten to create your cookie shape
Dunk cookie dough into the milk first and then rolling into sesame seed bowl to fully coat generously all over
Circle shaped cookies or wide rectangular look great, placed 1cm apart to bake
Place on center rack in the oven for 15 mins. so as the bottom of the cookies doesn’t burn & until lightly toasted and golden brown.
Allow to cool on cooling racks, then serve.