Swapped at the 2012 SE cookie swap by Jessica Leibowitz.
Adapted from HouseBeautiful.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family as-is and have not been tested by our recipe team.
About This Recipe
- 3/4 cup olive oil
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon powdered cinnamon
- Pinch of salt
- 1/2 cup dry red wine
- 3 cups flour
- 1 cup sesame seeds, toasted
- Plastic mister bottle filled with clean, cool water
Preheat oven to 350°F.
In a large stainless bowl, whisk together the olive oil and sugar until dissolved and creamy.
With a sturdy spoon, stir in the flour and beat vigorously until the dough comes together, then knead by hand a moment to a smooth consistency.
Scoop one-inch balls of the dough and roll into perfect spheres between the palms of your hands, then press each cookie between thumb and forefinger to make a thick button or puck shape.
Dip in toasted sesame seeds and place on a sheet pan lined with baking parchment. (You do not need to leave much space between them, as they do not flatten during baking.) If you have difficulty getting the sesame seeds to stick, mist the dough super-gently on the finest setting with the water.
Bake for 20 minutes. Remove and cool.