Italian Sesame Cookies

Step 1

Combine flour, salt, and baking soda in a small bowl and set aside.

Step 2

In the bowl of a standing mixer, beat butter and sugar until lightened (about 2 to 3 minutes)

Step 3

Add eggs one at a time and beat until combined before adding the next one.

Step 4

Add vanilla and beat until combined.

Step 5

Add flour mixture and mix until just combined. May add a little more flour if dough is overly soft. Should be like a stiff but somewhat sticky cookie dough.

Step 6

Remove mixture from bowl and add to a plastic bag or storage container and refrigerate for at least 1 hour or overnight to completely firm up.

Step 7

About 1/2 hour before the dough is removed from the refrigerator, preheat the oven to 400 degrees.

Step 8

Cut dough into about 4 or 5 equal pieces and then roll each piece into a rope about an inch to 1.5 inches thick on a lightly floured counter. May use additional flour if dough is too sticky.

Step 9

Cut each rope into 2 to 2.5 inch cookies and set aside on tray.

Step 10

Pour sesame seeds into a pile on the counter.

Step 11

Top the cookies with sesame by brushing with milk and rolling the cookies, a few at a time, in the sesame seeds.

Step 12

Cookies should still be firm to the touch - if they are warm and/or too soft, refrigerate the unbaked cookies for about 30 minutes to 1 hour before baking.

Step 13

Place on parchment lined cookie sheet and bake for about 15 to 20 minutes.