Best Sesame Rings Cookies Spain Recipes
BISCOTTI REGINA (SESAME SEED COOKIES)
Steps:
- Preheat oven to 350 degrees F.
- Combine the flour, baking powder and salt in a small bowl and set aside.
- Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
- To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
- Let cool and serve. These will keep in an airtight container for up to 2 weeks.
SESAME RINGS
These Sephardic Jewish cookies from Spain are traditionally served at Sabbath dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007.
Provided by averybird
Categories Dessert
Time 50m
Yield 40 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!).
- Whisk the flour, baking powder and salt together in a medium bowl.
- Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
- Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
- TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3" piece of dough). Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end).
- TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
- Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to "swirl" the seeds to fully coat the ring). Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
- Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
- Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
Nutrition Facts : Calories 124.2, Fat 5, SaturatedFat 0.8, Cholesterol 23.2, Sodium 65.1, Carbohydrate 17.2, Fiber 0.7, Sugar 6.5, Protein 2.6
WHOLE WHEAT SESAME RINGS (SIMIT)
These look like bagels with bigger holes, but the bread is denser and defined by the thick coating of sesame seeds that gives them their delicious flavor. I first encountered simit in Athens, then in Egypt, where they are a popular street food, as they are in Turkey. In the past I have dipped the rings into beaten egg before coating with sesame seeds. But I've been looking at various recipes lately and see that many Turkish bakers dip their rings into grape or pomegranate molasses diffused with water before coating. I like this method because it enhances the browning effect during baking and leaves a slightly sweet flavor on the surface of the breads. Turkish bakers also sometimes add a ground mahlab (sour cherry kernels) to their dough for added flavor. One way to ensure that most of the sesame seeds will continue to adhere to the breads after they cool is to brush with egg white when you rotate the pans after 20 minutes of baking. The version I am giving you is made with a combination of semolina, all-purpose and (mostly) whole wheat flour, which is totally inauthentic but nevertheless, delicious. If you want a less dense bread, use half unbleached all purpose flour.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, snack, breads
Time 5h
Yield 8 to 10 rings
Number Of Ingredients 11
Steps:
- Combine flours, salt and optional mahlab in a large bowl or the bowl of a stand mixer fitted with the paddle and stir together or mix at low speed until combined. Dissolve yeast in water. Add agave syrup or honey and stir together.
- At low speed, add water and yeast mixture to flour and mix for 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and mix dough (or knead by hand) for about 5 minutes. Dough will be stiff and slightly sticky. Let sit for 5 minutes.
- Lightly oil work surface and shape dough into a ball. Clean, dry and lightly oil mixing bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic (plastic should not be touching dough) and let rise at room temperature for about 3 hours, until doubled.
- Line 2 baking sheets with parchment and lightly oil parchment. In a wide bowl, combine pomegranate or grape molasses and 1/4 cup water and stir together, or beat egg with 2 tablespoons water.
- Turn dough onto a lightly oiled work surface and shape into a ball. Divide into 8 to 10 equal pieces and shape each piece into a ball. Cover loosely with plastic and let sit for 20 minutes. Roll out each piece into a rope, approximately 12 to 14 inches long. Holding one end of the rope, twist it a few times, then join ends together, overlapping by about an inch and pinching together so they stay connected. The hole should be about 2 to 2 1/2 inches. Dip into molasses solution or egg, coating both sides well, then dip into sesame seeds, flip over and coat other side. Place on baking sheets, allowing at least 1 inch of space between rings. Cover loosely with plastic and let rest for 20 to 30 minutes. Meanwhile heat oven to 400 degrees with the rack arranged in the middle. Place a pan on the bottom of the oven.
- Carefully pour 1 cup of water into the tin on the floor of the oven. Bake each sheet on the middle rack of the oven for 30 to 35 minutes (you can refrigerate the second baking sheet while the first one is baking to prevent the rings from rising too much), flipping the rings over so they don't brown too much on one side after 15 to 20 minutes, and if desired, brushing with egg white halfway through. Another way to prevent too much browning on the bottom is to slide another baking sheet under baking sheet (if you have enough of them to spare). Remove pan of water after 10 minutes. Rings should be dark brown and respond to tapping on the bottom with a hollow sound. Remove from heat and cool before eating.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 3 grams
AUNT ANNE'S SESAME COOKIES
After trying my hand at countless sesame cookie recipes, my Italian girlfriend shared her Aunt Anne's recipe and I knew my search had ended! Basically an anise flavored butter cookie covered in sesame seeds. The smell when removing them from the oven is wonderful!
Provided by DianeF
Categories World Cuisine Recipes European Italian
Time 32m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
- Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
- Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 7.1 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 30.5 mg, Sugar 2.6 g
TAHINI COOKIES
Steps:
- Place racks in upper and lower thirds of oven and preheat to 350°F. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
- Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13-15 minutes. Let cool on baking sheets (cookies will firm as they cool).
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