Italian Cookies Recipe Italian Snacks

Sesame Crunchy Cookies

 

INGREDIENTS:

1 CUP BUTTER – room temp

¾ CUP SUGAR

1 ½ CUPS FLOUR

1 CUP SWEETENED COCONUT

½ CUP SESAME SEEDS

PINCH OF CAYENNE – optional

¼ CUP ALMONDS – finely chopped, not minced

METHOD:

  1. Using your stand mixer or a hand mixer, add butter and sugar to the bowl and beat until light, creamy and fluffy – about 6-8 minutes. Add flour and cayenne, if using, and mix just until combined. 
  2. Gently stir in coconut, sesame seeds and almonds. Chill for 20 – 30 minutes.
  3. Divide the dough in half and shape each portion into a 2-inch diameter roll.
  4. Wrap each roll in wax paper or plastic wrap, twisting ends to seal well.  Refrigerate for a few hours or even overnight.
  5. Remove rolls from wrappings and cut dough into ¼-inch slices.
  6. Place on ungreased baking sheets and bake in preheated oven for 20-25 minutes until lightly browned. 
  7. Cool for a few minutes and remove to wire racks to cool completely.

NOTE: This is one of those recipes that I like to make and freeze one of the rolls so that when I need a quick appetizer, I can just pull a roll out of the freezer, cut and bake. Around the holidays I will make double and triple batches to freeze.  However, I make each batch individually I just don’t double or triple the recipe.

BUON MANGIATA! 

 

 

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