Get ready to indulge in the irresistible flavors of traditional Italian cuisine with our delightful recipe for Sesame Cookies. These cookies are a classic Italian treat that perfectly balances a delicate crunch with a nutty aroma.

Whether enjoyed with a cup of coffee or as a sweet snack, these cookies are sure to transport you to the vibrant streets of Italy. So, let’s dive into the recipe and embark on a delicious journey!

Sesame Cookies are a classic example of Italian biscotti, which are known for their crunchy texture and long shelf life. Biscotti were originally baked twice to preserve them for extended periods, making them ideal for sailors and travelers. Over time, biscotti became a beloved treat enjoyed by people of all walks of life.

Today, Sesame Cookies are enjoyed throughout Italy and beyond. They have become a staple in Italian bakeries and are often enjoyed with a cup of coffee or tea. The combination of the nutty flavor of sesame seeds and the subtle sweetness of the cookie creates a delightful balance that appeals to many palates.

Whether you’re enjoying Sesame Cookies as a part of Italian culinary traditions or simply savoring their delicious taste, these treats continue to carry the rich heritage of Italian baking and offer a glimpse into the diverse flavors of Italy’s culinary history.

Italian Sesame Cookies

Ingredients:

1 stick butter, room temperature

½ cup sugar

Zest of one orange

1 teaspoon vanilla

1 egg, room tempurature

2 cups flour

¾ teaspoon baking powder

Pinch of salt

½ cup sesame seeds

Process:

In a large mixing bowl combine butter, sugar, orange zest, and vanilla

Add in the egg

In a separate bowl whisk together the flour, baking powder, and salt then add to the wet mixture mixing until a dough forms

Wrap the dough in plastic wrap and chill for 30 minutes

Preheat oven to 350 and line baking sheets with parchment paper

Cut the dough into 4 logs then cut into 3 inch pieces

Shape the pieces into half moon shapes

Coat the cookies in sesame seeds then place them on the prepared baking sheet

Bake 20-25 minutes

Cool, serve, and enjoy!

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

How to Bake in Batches to Make the Most of Your Baking Time

One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.

The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.

Be Prepared

Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.

Get Everything Ready to Go

Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.

Clean as You Go

Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.

All Day Batch Baking

You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.

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