Everything about these Italian butter cookies is delightfully understated. The anise and sesame flavors are mild and delicate. A very mature, not-too-sweet cookie that goes great with coffee or tea. And if mature just isn't how you roll, I'm sure you can frost them a gruesomely nauseating shade of green and make them look like disembodied fingers for Halloween.
AUNT ANNE'S SESAME COOKIES
Yield: 4 ½ dozen
2 sticks unsalted butter, softened
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup raw sesame seeds
1. Preheat oven to 350º F.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
3. Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Roll in sesame seeds. Place cookies ½-inch apart on a cookie sheet (cookies will not spread very much).
4. Bake for 17 to 20 minutes, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
barely adapted from Aunt Anne’s Sesame Cookies by DianeF at allrecipes.com
|butter and sugar (evaporated cane juice)|
|butter & sugar creamed|
|adding anise extract|
|I made mine about as long as my pointer finger.|
|rolling in sesame seeds|
|ready to bake|
|sesame cookie inside|
|stacked into a pyramid|