Lemon and sesame seed cookies
Cookies
These started out as a lemon poppy seed cookie: crunchy, lemony and addictive. I originally made them to be used as a sandwich cookie with a cream cheese lemon filling. They never made it to that stage as I watched people sitting in my kitchen, unable to stop eating these, just as they were. When I went to make them for this party, I found that my poppy seeds had gone bad but I had a stash of black sesame seeds that were fresh and aromatic. <br /> <br />Both poppy seeds and sesame seeds get rancid quickly, so it’s important to buy them from a vendor who sells really fresh ingredients and store them in your refrigerator or freezer. Taste them before you start this recipe: If they have an oily rancid taste, toss them. <br /> <br />These two seeds have very different flavor profiles. I think the black sesame seeds create a more sophisticated, slightly exotic cookie; but poppy seeds also result in a great cookie. <br /> <br />These cookies are deceptive. They look kind of plain, even unexciting, but the combination of lemon zest, lemon extract, and seeds make these a keeper. Also, the recipe makes a large amount and, carefully wrapped, they freeze well.
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