Sesame cookies are a Lebanese bakery staple, and easy to make yourself. They are small, thin, crisp little things coated in sesame seeds on one side and a surprise of chopped pistachios on the other.
I took this recipe to the mattresses to develop an excellent dough that bakes up crisp, has wonderful brown-sugary flavor, and shapes with ease. Bake a batch and join the world-wide crowd that goes crazy for Barazek, sesame cookies!
I make them quite small, the way they're done in bakeries, so the finished cookie is under 2-inches in size. But they are just as excellent a little bigger, too--just be sure that the cookie dough ball is flattened to about 1/4-inch thick to ensure a crisp bake.
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