Pistachio And Sesame Cookies
- 8 Tablespoons Butter, At Room Temperature
- 1/2 cups Sugar
- 2-1/3 cups Flour
- 2 Tablespoons Ground Pistachios
- 1/2 Tablespoons Sugar (for The Topping)
- 1 Tablespoon Sesame Seeds
- 1 whole Egg White
- 1. Put the butter into a large bowl. Cream the butter with an electric beater, until creamy and fluffy. Beat in the 1/2 cup sugar, until smooth and creamy. Add the flour and work it in with your hands until it forms a soft dough. If the dough is too dry to work, add a few drops of water (up to 1 tablespoon, always a few drops at a time.)
- 2. Preheat oven to 340u0b0F. Line a baking sheet with parchment paper. Shape a cherry-size piece of dough into a ball, then flatten it a bit with the palms of your hands. Place on the baking sheet, then repeat with the rest of the dough. Space them about an inch apart on the baking sheet.
- 3. In a small bowl, mix the ground pistachios, 1/2 tablespoon of sugar and sesame seeds. Add the egg white and beat until incorporated. Brush a few drops of the topping on each cookie (using a brush or the back of a spoon.) Bake for 10 to 15 minutes, checking regularly so the tops are golden but not browned. Remove from oven and let cookies cool completely before serving.
- Source: The Illustrated Food and Cooking of Lebanon, Jordan and Syria, by Ghillie Basan.
butter, sugar, flour, ground pistachios, sugar, sesame seeds, egg white
Taken from tastykitchen.com/recipes/desserts/pistachio-and-sesame-cookies/ (may not work)