Cookies don’t always have to be overly sweet. In fact, sometimes, a balance between sweet and savoury/salty is the best – it feels like you can eat more cookies that way! And maybe sneak some in as a snack, or with breakfast, or…yeah, you get the picture.

These sesame cookies are an offbeat Italian tradition, but they pair tremendously well with an Asian-inspired tea. Lychee and sesame is a classic, and the crispy sesame wafers are just right to munch on while sipping a sweet, fruity cup of Juicy lychee-scented black.

This concludes Cookiefest for 2012; should we bring it back next year? Tell us what you think!

Sesame Cookies
from “The Soul Of A New Cuisine” written by Marcus Samuelsson and slightly adapted by Rosa @ Rosa’s Yummy Yums

Ingredients:
1/2 Cup + 2 Tbs flour
1/2 Tsp Baking powder
1/2 Tsp Salt
4 Tbs (1/2 stick) Unsalted butter
1 Cup Light brown sugar, packed
1 Large egg
1/2 Tsp Vanilla extract
1 Tsp Fresh lemon juice
1 Cup Sesame seeds, toasted

Procedure:

1. . Combine the (sieved) flour, baking powder and salt in a small bowl. Set aside.
2. Using an electric stand mixer, hand mixer or spatula (by hand), cream the butter and brown sugar in a large bowl until light and fluffy.
3. Add the egg, vanilla and lemon juice and beat until thouroughly blended, about 30 seconds.
4. On low speed, slowly add the flour mixture and mix just until incorporated.
5. Beat in/incorporate the sesame seeds. 
6. Allow the dough to rest, covered, in the refrigerator for 1 hour.
7. Preheat the oven to 180° C (350° F).
8. Line two baking pans/sheets with parchment paper.
9. Drop the dough by heaping teaspoons onto the baking sheets/pans, leaving about 2 inches between the cookies.
10. Bake the cookies until golden, about 7-9 minutes, turning the baking sheets around midway through baking.
11. Remove delicately from the baking sheets/pans and cool on a wire rack.