Anise Sesame Cookies
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Sesame seeds||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Grated orange rind||1⁄2 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Fresh orange juice||2 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Slivered almonds||3 Tablespoon|
1. Heat the oil, anise, and sesame seeds in a medium skillet over medium heat, stirring occasionally, until the oil has absorbed the flavors, about 5 minutes. Let cool.
2. Stir in all but 1 tablespoon of the sugar, and the lemon and orange rinds and juices. Mix the reserved 1 tablespoon of sugar with the cinnamon and set aside. Stir in the flour, a little at a time, until a thick dough forms; work in the last flour additions with your hands, kneading until smooth. Cover with plastic wrap and let rest 30 minutes.
3. Preheat the oven to 375°F.
4. Roll the dough between 2 sheets of plastic wrap to 1/4-inch thickness. Cut with a 2-inch round cookie cutter and arrange 2 inches apart on ungreased baking sheets. Decorate with the almond slivers, pressing them in so they adhere, and sprinkle with the cinnamon-sugar mixture. Bake until just starting to brown along the edges, about 12 minutes. Cool 5 minutes on a rack, then remove from the baking sheet and cool completely on the rack.