These cookies come from my 2006 cookbook The Soul of a New Cuisine. The recipe is based on the sesame plant, which originated in West Africa and spread throughout the continent in ancient times.
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 cup sesame seeds, toasted
Combine the flour, baking powder, and salt in a small bowl; set aside.
Using an electric stand mixer or hand mixer, cream the butter and brown sugar in a large bowl until light and fluffy. Add the egg, vanilla, and lemon juice and beat until thoroughly blended, until 30 seconds. On low speed, slowly add the flour mixture and mix just until incorporated. Beat in the sesame seeds. Allow the dough to rest, covered, in the refrigerator for 1 hour.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and grease the parchment (or use Silpat liners). Drop the dough by heaping teaspoons onto the baking sheets, leaving about 1 1/2 inches between cookies.
Bake the cookies until golden, about 5 to 7 minutes, turning the baking sheets around midway through baking. Remove from the baking sheets and cool on a wire rack.