Smut-free cookies

As promised, while I take a break from mowing the maldita lawn:

Brown Sugar Cookies with Sesame Seeds
This recipe came from the China Moon Cookbook by genius chef Barbara Tropp. She passed away far too early a few years ago.

Hint: Buy the sesame seeds in the bulk section of your natural foods market. The ones in the spice jars will cost you waaaaay too much. This is also pretty with those black asian sesame seeds.

1 stick cold unsalted butter, cut into pieces.
1/4 cup dark brown sugar
1 cup flour
1/4 cup sesame seeds

Using your most powerful mixer, cream together the butter and brown sugar until light and fluffy, about 4 minutes. Add the flour and mix for another couple minutes until it is all well-blended. Gather the dough together and make a flat disk out of it.

Dust a large sheet of parchment paper or rolling mat with flour and roll the dough out to about 1/4 inch thick. Dip a pastry brush in water and lightly brush the dough all over. Sprinkle the sesame seeds evenly over the dough and press them down a bit.

Cover the dough with plastic wrap and refrigerate for about an hour.

Preheat the oven to 350 degrees and move the rack to the middle of the oven. Line baking sheets with parchment or silpat mats. Cut the dough into shapes. You can just make little rectangles or use cookie cutters. I like small hearts myself.

Bake for 15 to 17 minutes, just until the edges start to brown slightly. Cool on wire racks.

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