Ingredients
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1
-
3/4
-
1/3
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Salty Black and White Sesame Cocktail Cookies, from Food & Wine Magazine – Dorie Greenspan of CookieBar in New York, from Food & Wine Magazine – Dorie Greenspan of CookieBar in New York
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Steps
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1
Done
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In a Food Processor, Pulse the Flour, Almond Meal, Sugar and Salt Until Combined. Add the Butter and Pulse Until the Mixture Forms Large Clumps. |
|
2
Done
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Turn the Dough Out Onto a Work Surface and Knead Gently Until It Comes Together. Divide the Dough in Half and Press Each Half Into a Disk. Roll Out Each Disk Between 2 Sheets of Waxed Paper to 1/4 Inch Thick. Cut Cookies With a 1/2 Inch Cookie Cutter, Leaving in the Disk. Slide the Wax Paper-Covered Disks Onto a Baking Sheet and Freeze For at Least 1 Hour, Until Firm. |
|
3
Done
|
Preheat the Oven to 350 Degrees and Line 2 Large Baking Sheets With Parchment Paper. Peel Off the Wax Paper, Press Out Cookies and Place on Baking Sheets, About 1 Inch Apart. Reserve Leftover Dough to Re-Roll and Make More Cookies. Lightly Brush the Cookies With the Egg and Sprinkle With the Sesame Seeds. |
|
4
Done
|
Bake the Cookies For 17-20 Minutes Until They Are Lightly Browned; Shift the Baking Sheets from Top to Bottom and Front to Back Halfway Through. Let the Cookies Cool on the Baking Sheets For 3 Minutes Then Transfer Them to a Wire Rack and Let Them Cool Completely. |
|
5
Done
|
Cookies May Be Frozen. |
