Italian Sesame Seed Cookies (Angeletti Guiguileni)
- SIMPLE SYRUP:
- 1/2 cup granulated sugar
- 1/2 cup water
- COOKIE DOUGH:
- 1/3 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons milk or half and half
- 1 teaspoon vanilla extract
- 1/4 teaspoon fiori di sicilia, from King Arthur Flour
- 2- 2/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2- 1/2 teaspoons baking powder
- 1/8 teaspoon table salt
- 1- 1/4 cups butter, softened, 20 tablespoons, cut into about 15 pieces
- TOPPING:
- 1/2 cup sesame seeds, NOT TOASTED
- 1/4 cup vanilla sugar
- Preheat the oven to 350 degrees. Line 4 rimmed half sheet pans with parchment paper. In a microwave save bowl, whisk together the sugar and water. Microwave for 1 minute or until the sugar dissolves. Set aside to cool slightly.
- MAKE THE DOUGH: In a large mixing bowl, add the light brown sugar, egg and yolk, milk, vanilla extract and fiori di Sicilia. Whisk by hand until frothy. Set aside. With a stand mixer fitted with the whisk attachment on low speed, combine the flour, granulated sugar, baking powder and salt. On medium low speed gradually add the butter pieces; mix until the mixture resembles coarse meal; 3-5 minutes. Add the egg mixture and mix on medium speed just until the dough just comes together; about 1 minute. If the dough is too wet, sprinkle in a few tablespoons of flour. The dough should not stick to your fingers when pinched. Turn the dough out on a floured surface and knead into a ball. This dough is best not refrigerated but formed and baked immediately. A cool room and surface makes these cookies easier to form.
- FORM THE COOKIES: With floured hands break off a handful of dough and roll into a 3/4" rope. Cut the rope into 4" lengths. Dip one side of the rope first in the sugar syrup and then in the sesame seed/vanilla sugar. Place the rope on the cookie sheet and push into a crescent. Place 12 to each cookie sheet. Bake 15-18 minutes or until completely golden brown. Reuse the parchment lined cookie sheets to repeat. Let cool on the cookie sheet for 15 minutes and then store in a covered cookie jar. This cookie keeps nicely for a week or two. I like to store 8 to a twist tied cellophane bag and then in a cookie jar to keep them the freshest. Tie with a festive ribbon and give to your friends and family as gifts from your kitchen.
simple syrup, granulated sugar, water, cookie dough, light brown sugar, egg, egg yolk, milk, vanilla, flour, flour, sugar, baking powder, salt, butter, sesame seeds, vanilla sugar
Taken from food52.com/recipes/39122-italian-sesame-seed-cookies-angeletti-guiguileni (may not work)