Italian Sesame Seed Cookies (Giugiuleni)
From Cook's Country
To make a cookie that was all about the flavor and crunch of nutty sesame seeds, we started with a simple, vanilla-scented dough. Instead of forming individual balls, we roll the dough into a rope before cutting it into pieces, much like making gnocchi. After a quick dip in a simple syrup made in the microwave and a coating of sesame seeds, these cookies are ready for the oven.
Makes about 4 dozen cookies
The amount of time you’ll need in step 2 to combine the butter with the flour mixture will depend on how soft the butter is. Make sure the butter is fully incorporated, with no large chunks remaining, but don’t let the mixture form a cohesive mass. Remember to grease the parchment paper—otherwise, the syrup can make the cookies stick.
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