4ouncesunsalted butter(softened but not melted (1 stick/120 grams))
½cupsuperfine white sugar
grated zest of one orange
1teaspoonvanilla extract
1egg(room temperature)
2cupsplain all purpose flour
¾teaspoonbaking powder
Pinchsalt
½cupsesame seeds
Instructions
Preheat the oven to 350ºF/180ºC. Line two large cookie sheets with parchment paper.
In a stand mixer, beat unsalted butter, superfine sugar, vanilla extract and orange zest until light and creamy. Scrape the edges and bottom of the bowl then beat again until all is combined and creamy.
Add the egg. Beat until incorporated scraping the bowl when it’s necessary.
Stir together the all purpose flour, baking powder and salt.
With the mixer on slow speed, add half of the flour mixture and mix until just combined.
Scrape the bottom of the bowl to make sure all the flour in being incorporated then mix in the remaining flour. Check the bottom of the bowl to ensure all the flour is mixed in.
The dough will be soft. Scrape it out onto a sheet of plastic wrap. Wrap well and refrigerate for at least 30 minutes.
After chilling, cut the dough into four even pieces. Then roll each piece into a log about 8 inches (20cm) long. Cut the log into eight even pieces. Gently roll each piece between the palms of hands to very slightly elongate the ends. Coat each piece completely in sesame seeds.
Arrange on prepared cookie sheets leaving room for slight spreading.
Bake for 20-25 minutes turning the baking sheets once to allow for even baking. The cookies should have puff up slightly, have cracks on top and be golden brown.
Remove to a rack to cool completely.
Store in an airtight container for 2 weeks but possibly longer.
Notes
Tips for Success
Use room temperature ingredients.
Chill the dough for at least 30 minutes.
Dampen the shaped cookies with a little bit of water then roll in sesame seeds to ensure a good coating.
Keep in mind that ovens vary meaning that cooking time may be more or less.
For more tips and information to make these cookies read the FAQ's section above.