Italian Sesame Seed Cookies (Giugiuleni) CC

By mariannefeldman

www.cookscountry.com/recipes/7532-italian-sesame-seed-cookies-giugiuleni?Survey_id=&atc=cionewsA&cds_response_key=IEQ16MEAM&cds_tracking_code=&extcode=LQ16M5QAA&j=21849&jb=18&l=26_HTML&mid=7211371&sfmc_sub=17048&sk=6B81EA85E7CDF3DA8928887F93528D4B&sourcekey=CQ16115AA&tag=cionewsletter-20&u=7885616

Ingredients

• INGREDIENTS
• 1/3 cup (2 1/3 ounces) plus 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 large egg plus 1 large yolk
• 1/3 cup packed (2 1/3 ounces) brown sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2 1/3 cups (11 2/3 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 20 tablespoons (2 1/2 sticks) unsalted butter, softened
• 1/2 cup sesame seeds

Preparation

Step 1

Italian Sesame Seed Cookies (Giugiuleni)
From Cook's Country | December/January 2013
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WHY THIS RECIPE WORKS:
To make a cookie that was all about the flavor and crunch of nutty sesame seeds, we started with a simple, vanilla-scented dough. Instead of forming individual balls, we roll the dough into a rope before cutting it into pieces, much like making gnocchi. After a quick dip in a simple syrup made in the microwave and a coating of sesame seeds, these cookies are ready for the oven.

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MAKES ABOUT 4 DOZEN COOKIES

The amount of time you’ll need in step 2 to combine the butter with the flour mixture will depend on how soft the butter is. Make sure the butter is fully incorporated, with no large chunks remaining, but don’t let the mixture form a cohesive mass. Remember to grease the parchment paper—otherwise, the syrup can make the cookies stick.


INSTRUCTIONS

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper and grease parchment. Combine 2 tablespoons granulated sugar and water in bowl and microwave until sugar is dissolved, about 1 minute; set aside.

2. Whisk egg and yolk, brown sugar, milk, and vanilla together in bowl until frothy; set aside. Using stand mixer fitted with whisk, mix flour, remaining cup granulated sugar, baking powder, and salt on low speed until combined. Increase speed to medium, add butter, and mix until mixture resembles coarse meal, 3 to 5 minutes. Add egg mixture and mix until dough just comes together, about 1 minute, scraping down bowl as needed.

3. With floured hands, break off handful of dough and roll into ¾-inch-thick rope on lightly floured counter. Cut rope into 1½-inch lengths. Dip tops of cookies into reserved sugar syrup, then sesame seeds, and place cookies 3 inches apart on prepared sheets, seed side up. Bake until lightly browned, 18 to 24 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack to cool completely before serving, about 30 minutes. Repeat with remaining dough, sugar syrup, and sesame seeds. (Cookies can be stored at room temperature for up to 3 days.)