|Nutritional Guidelines (per serving)|
|Servings: 2 to 3 Dozen Cookies (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This honey sesame cookies recipe from Corsica most likely originated in Turkey centuries ago, since it is essentially the same as the Turkish barazek. A coating of honey-dipped, toasted sesame seeds is what gives these delicious cookies their special kick. They taste especially good on the first or second day after baking with a strong cup of tea.
Preheat the oven to 350 F.
Stir together the sesame seeds, honey, and water. Place them in a wide, shallow bowl or on a small plate and set it aside.
Combine the flour, baking powder, and sugar. Cut in the butter with a pastry cutter until the mixture is sandy with a few pea-sized pieces of butter throughout. Stir in 1/3 water and the pistachios, if desired, until the dough just holds together.
Take a heaping teaspoon of dough and form it into a ball, and then dip one-half of the ball into the toasted sesame-honey mixture. Repeat this with the remaining dough, arranging the cookies in a single layer on a baking sheet, sesame side up.
Bake the cookies for 15 minutes, or until they turn light, golden brown. Allow them to cool on the baking sheet for 1 minute and then transfer them to a wire cooling rack.
This honey sesame cookie recipe makes 2 to 3 dozen cookies.