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Salty Black and White Sesame Cocktail Cookies

from Food & Wine Magazine - Dorie Greenspan of CookieBar in New York

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
  • Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of waxed paper to 1/4 inch thick. Cut cookies with a 1/2 inch cookie cutter, leaving in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until firm.
  • Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Peel off the wax paper, press out cookies and place on baking sheets, about 1 inch apart. Reserve leftover dough to re-roll and make more cookies. Lightly brush the cookies with the egg and sprinkle with the sesame seeds.
  • Bake the cookies for 17-20 minutes until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes then transfer them to a wire rack and let them cool completely.
  • Cookies may be frozen.
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@Adie264
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"from Food & Wine Magazine - Dorie Greenspan of CookieBar in New York"
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    from Food & Wine Magazine - Dorie Greenspan of CookieBar in New York
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