Salty Black and White Sesame Cocktail Cookies

Submitted by Adie

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

 

• Ready In: 1hr 35mins
• Ingredients: 7
• Serves: 48

ingredients

• 1 cup flour
• 3⁄4 cup almond meal
• 1⁄3 cup sugar
• 1 teaspoon fine sea salt
• 1⁄2 cup cold unsalted butter, cut into 1/2-inch dice
• 1 large egg, beaten
• sesame seeds, for sprinkling (Black and White)

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Cookies may be frozen.