Pistachio And Sesame Cookies

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   1. Put the butter into a large bowl. Cream the butter with an electric beater, until creamy and fluffy. Beat in the 1/2 cup sugar, until smooth and creamy. Add the flour and work it in with your hands until it forms a soft dough. If the dough is too dry to work, add a few drops of water (up to 1 tablespoon, always a few drops at a time.)

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   2. Preheat oven to 340u00b0F. Line a baking sheet with parchment paper. Shape a cherry-size piece of dough into a ball, then flatten it a bit with the palms of your hands. Place on the baking sheet, then repeat with the rest of the dough. Space them about an inch apart on the baking sheet.

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   3. In a small bowl, mix the ground pistachios, 1/2 tablespoon of sugar and sesame seeds. Add the egg white and beat until incorporated. Brush a few drops of the topping on each cookie (using a brush or the back of a spoon.) Bake for 10 to 15 minutes, checking regularly so the tops are golden but not browned. Remove from oven and let cookies cool completely before serving.

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   Source: The Illustrated Food and Cooking of Lebanon, Jordan and Syria, by Ghillie Basan.

* Per serving · 4 servings · Values may vary.

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