Italian Sesame Seed Cookies


1/4 lb. butter, softened
1/2 Cup sugar
1 egg
1/3 Cup milk
1 tsp Vanilla Extract or Vanilla Paste
2-1/4 Cup all-purpose flour
1 Tbsp baking powder
additional milk
1 Cup sesame seeds (Black, White, or you can even mix for maximum visual effect!)


Preheat oven to 375 degrees F.
Using a big mixing bowl and an electric mixer, cream together the butter and sugar on low speed until mixture is light and fluffy. Add egg, milk, and the vanilla paste or extract, mixing until ingredients are well-blended. Then, with the mixer on the lowest speed, gradually add the flour (so it does not “POOF!” out of the bowl) and the baking powder.

Turn the dough onto a lightly floured surface and knead until the dry ingredients are fully incorporated into the “gooey” ones. This will be a soft dough.

Taking a spoonful of cookie dough at a time, roll the dough into 1″ balls. Next, roll the dough balls in a shallow bowl filled with about ½ Cup of additional milk, then roll the milky dough ball in a second shallow bowl filled with sesame seeds. (The milk will help the tiny seeds adhere to the cookie dough ball). Place the seeded dough balls on a parchment-lined (or Silpat lined) baking sheet, spacing cookies 2 inches apart. Gently press the tops of the dough balls to flatten them.

Bake cookies in the preheated oven for 12 to 15 min, or until lightly browned. Remove cookie sheet from the oven and allow to cool for one minute before transferring cookies to a wire cooling rack, using a metal spatula. Allow cookies to cool completely on the wire rack before storing in an airtight container (or serving).

Adapted from A Foodie Affair.