Sesame Thins

Makes about 36 small cookies

Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon finely grated lemon zest
1 egg white
1/2 teaspoon vanilla extract
3 tablespoons flour
Pinch salt
1 cup sesame seeds

Directions:
Position oven racks in the middle and upper third of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Use a wooden spoon to beat the butter and sugar in a large mixing bowl for about 3 minutes, until light and creamy. Add the lemon zest, egg white and vanilla extract; mix well. Add the flour, salt and sesame seeds, mixing until the ingredients are evenly moistened.

Roll the dough between the palms of your hands to form 3/4-inch balls. (The dough is quite sticky, so be prepared to clean your hands often, or coat them lightly with nonstick cooking oil spray.) Place the balls about 3 inches apart on the baking sheets, taking care not to put more than 6 cookies on each sheet; the cookies will spread. Use a wet offset spatula or your fingers to flatten each ball. Bake 2 sheets at a time for 9 to 13 minutes or until the cookies are golden (cover the remaining dough and keep at room temperature). Cool completely on the baking sheets before repeating with the remaining dough.

STORE: In an airtight container at room temperature for up to 10 days. Use the dough immediately after making it. These cookies do not freeze well.