If you want to make great sesame cookies, try these delicious crescents.
Mezzelune Ai Semi Di Sesamo
Sicilian Sesame Crescent Cookies
- 1/2 Cup Granulated Sugar
- 1/2 Cup Water
- 1/3 Cup Light Brown Sugar
- 1 Large Egg
- 2 tbsp Milk or Half and Half
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 2 2/3 Cups All Purpose Flour
- 1/4 tsp Fiori di Sicilia (You can buy on Amazon)
- 1/3 Cup Granulated Sugar
- 2 1/2 tsp Baking Powder
- 1/8 tsp Table Salt
- 1 1/4 Cups Butter, softened, 20 tbsp, cut into ~15 pieces
- 1/2 Cup Sesame Seeds Not Toasted
- 1/4 Cup Vanilla Sugar
- Preheat the oven to 350 degrees.
- Line 4 rimmed half sheet pans with parchment paper.
- In a microwave save bowl, whisk together the sugar and water.
- Microwave for 1 minute or until the sugar dissolves. Set aside to cool slightly.
Making the Dough
- In a large mixing bowl, add the light brown sugar, egg and yolk, milk, vanilla extract and fiori di Sicilia.
- Whisk by hand until frothy. Set aside.
- With a stand mixer fitted with the whisk attachment on low speed, combine the flour, granulated sugar, baking powder and salt.
- On medium low speed gradually add the butter pieces; mix until the mixture resembles coarse meal; 3-5 minutes.
- Add the egg mixture and mix on medium speed just until the dough just comes together; about 1 minute. If the dough is too wet, sprinkle in a few tablespoons of flour.
- The dough should not stick to your fingers when pinched. Turn the dough out on a floured surface and knead into a ball.
- This dough is best not refrigerated but formed and baked immediately. A cool room and surface makes these cookies easier to form.
Form the Cookies
- With floured hands break off a handful of dough and roll into a 3/4″ rope.
- Cut the rope into 4″ lengths. Dip one side of the rope first in the sugar syrup and then in the sesame seed/vanilla sugar.
- Place the rope on the cookie sheet and push into a crescent. Place 12 to each cookie sheet.
- Bake 15-18 minutes or until completely golden brown.
- Reuse the parchment lined cookie sheets to repeat.
- Let cool on the cookie sheet for 15 minutes and then store in a covered cookie jar.
- This cookie keeps nicely for a week or two. I like to store 8 to a twist tied cellophane bag and then in a cookie jar to keep them the freshest. Tie with a festive ribbon and give to your friends and family as gifts from your kitchen.
Tried this recipe?Let us know how it was!