It's time for a special installment of the Secret Recipe Club.
Usually I post with group C on the third Monday of every month. That's today. The months of December/January are a little weird because groups C and D take a break in December and groups A and B take a break in January in order to accommodate for the holidays. I thought I was going to have to miss out on SRC this month, but then I learned they were doing a cookie swap. It sounded perfect, especially around the holidays.
Instead of having a member of Group C this week, the cookie swap mixed folks from all different reveal groups. This gave me the opportunity to explore Sid's Sea Palm Cooking, who normally posts on the second Monday of the month during Group B.
Sid loves cooking and sharing it with her friends for a variety of things, including Tapas Night and something called Boat Club (though I'm not really sure what that was). I knew I was looking for a basic cookie that would be great with tea and wasn't too sweet. When I saw the recipe for her Sesame Seed Cookies, I knew this was the one.
This recipe was great. It was buttery, nutty and delicious. It held together very well and baked crunchy yet tender. I would absolutely make this recipe again.
Sesame Seed Cookies
- 1/2 cup butter, softened (I didn't have salted butter, so I just added salt to taste)
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- about 1 3/4 to 2 cups flour
- 1/2 cup toasted sesame seeds
- Preheat oven to 375 degrees. Cream together butter and sugar
- Add egg and vanilla. Continue mixing until combined
- Add flour and baking powder. Mix until just incorporated
- Scoop cookie dough into small balls and roll in toasted sesame seeds. Flatten balls slightly until they are about 1 1/2 inches in diameter. Cookies will not spread, so flatten as much as desired
- Place on baking sheet and bake for about 15 minutes until golden.
- Eat cookies with a cup of chai tea. Mmmm