Lebanese Crunchy Sesame Cookies

Another entry to this month Home Bakers Challenge. Rafeeda of The Big Sweet Tooth has given us some wonderful suggestions from Arabic cuisine. It has been a long time since I baked cookies. Though sweet is not welcomed much here, I make it once in a while; I munch on a few and give the rest to friends and neighbors here. I find this quite healthy with the addition of sesame. Like these crunchy sesame cookies.

Yields: 24 cookies

Ingredients:

All Purpose Flour 2 1/4 cups
Baking Powder 1 1/2 tsp
Baking Soda 1 tsp
Vanilla Powder 1 tsp
Salt 1/4 tsp
Unsalted butter 100g
Powdered Sugar 2/3 cup
Egg 1
Toasted Sesame Seeds 2 cups
Milk 2-3 tblsp or as required

Method:

In a large bowl, combine the flour, Baking Powder and Soda, Vanilla Powder and Salt. Whisk until well combined and keep it aside.

In a stand mixer or a hand beater, beat softened butter until creamy and done. Add Sugar and beat until well combined. Now add egg and continue beating until it gets combined and done.

Now add the flour mixture little by little and beat on a medium speed. The mixture would be very dry. So add milk so as to form a smooth dough. 

Preheat the oven at 180 deg C for 10 minutes. Now scoop a tbsp of mixture, gently flatten and roll over toasted sesame seeds. Place it on the lined cookie sheet. Repeat the same for the entire dough. 

Bake at 180 deg C for 12-14 minutes until slightly brown along its sides. Cool it completely on a wire rack before serving or storing in an air tight container.