On Makar Sankrant, one of the favorite festivals of Maharashtrians, traditionally a sweet is made out of Sesame seeds and Jaggery. Since almost everyone makes this sweet, I figured I should try something different this time. Sesame Cookies were on my list of recipes to make since last year. This was a perfect occasion to post them.
Although the Festival is over, if you have leftover sesame seeds that you don’t know what to do with, give these a go.
Makes about 20
- Bread Flour 1 1/2 cups
- Almond Meal 1/2 cup (optional – Substitute with All purpose Flour if you don’t have it)
- Sesame Seeds 3/4 cup
- Butter 1 Cup (at room temperature)
- Granulated Sugar 3/4 cup
- Eggs 1
- Confectioner’s Sugar to sprinkle
- Vanilla Extract 1 tsp
- Almond Extract 1 tsp (Optional – Substitute with Vanilla Extract)
- Baking Powder 1/4 tsp
- Salt 2 pinches
- Milk – any type for dipping – 1/2 a bowl
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- In a bowl, mix Bread Flour, Almond Meal, Salt and Baking Powder and keep aside.
- In a stand mixer, Cream Butter. Add Granulated Sugar to Butter and mix on medium for couple of minutes.
- Add Vanilla and Almond Extract and Mix for 30 seconds.
- Add Egg and mix for another 2 minutes.
- Now start pouring the dry ingredients very slowly while Mixer is on lowest setting.
- Stop once every while to let mixer do its work
- Once you finish pouring, let the mixer run on medium setting until dough is formed.
- Take the dough out and knead for a minute if you can and feel that it needs to come together.
- Set up a station with dough. a small bowl of Milk and a bowl of Sesame seeds.
- Make the dough in equal pieces of flattened disks about 1 1/2 inch in diameter. Dip each disk in the Milk and then roll into Sesame seeds to completely cover with Sesame Seeds.
- Place on a cookie sheet and bake on the middle rack for 17 minutes. Do not let the sesame seeds brown.
- Once out of the oven and slightly cooled, sprinkle with Confectioners Sugar.