Yet, these cookies are still meek enough to accept many different assignments:
1. plain into the lunchboxes
2. dunked into whatever hot drink you've got in hand
3. spread with lemon curd, or nutella, or a bit of cream cheese and jam
4. complementing a tray of sharp cheese and fruit
and probably, I could add cardamom to these cookies next time and make them really exotic. The recipe is from Africa, after all!
|I spend a lot of time in this spot while the children are at school; here, editing a cookbook|
Sesame Seed Cookies - adapted slightly from Extending the Table, Revised Edition (I was one of the proofreaders for this edition); the recipe is from Nigeria
1/2 cup butter
1/4 cup shortening
scant 1 cup sugar
1 tsp. vanilla
zest of 1 lemon
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 tsp. baking powder
1 tsp. salt
1 cup sesame seeds, toasted and cooled
Stir until well blended. Cover dough tightly and chill for a few hours. Roll dough out very thinly (1/8") on lightly floured surface. Cut into shapes. Bake on ungreased (I used Silpats) baking sheets at 400 F for 10 minutes, until very light brown. Makes 4-5 dozen.
Notes: You can use all butter or all white flour. You can use a different extract and skip the zest in order to tweak the flavors - or try adding a spice.
|the cookie jar, flanked by pickled lemons and the fancy cheese dome|