Have I ever told you that one of my favorite bakeries, not only in Seattle, but in the world, is Macrina Bakery? From their biscuits to their morning rolls to their cookies, I can't get enough of their sweet treats. Every month they share a recipe via their newsletter, and I in turn enjoy to share with you.
This month it's Semolina Sesame Cookies. As the headnote says, "These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery annd not too sweet, they'll totally satisfy the 4 p.m. nosh need!"
Makes 18 3-inch cookies
- 3/4 cup plus 2 tablespoons unbleached all-purpose flour
- 1/3 cup plus 1 tablespoon semolina flour
- 1/4 teaspoon kosher salt
- 7 tablespoons unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon sugar
- 1 large egg
- 1/4 cup sesame seeds
- Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.
- Sift together the flours and salt in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.
- Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.
- Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)
- Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week.