Create lemon sugar: Combine sugar and grated lemon zest in a food processor. Pulse until the zest infuses the sugar, creating a citrusy aroma.
Combine dry ingredients: Add dry ingredients to the lemon sugar mixture. Pulse until all the dry ingredients are evenly distributed throughout the mix.
Incorporate butter and liquids: Add cubed cold butter to the mix, pulsing until it resembles coarse crumbs. Add lightly between egg, egg yolk and vanilla extract. Pulse until a cohesive dough ball forms.
Forming a log: Transfer the dough to a lightly floured board and knead briefly. Shape into an 8-inch log.
Refrigerate: Cover the log with plastic film and refrigerate for at least 30 minutes or overnight.
CUTTING, SHAPING AND BAKING:
Preheating the oven and prepping: Preheat the oven to 350°F (175°C) and set the rack in the middle position. Line a baking sheet with parchment paper or a silicone baking mat.
Cutting the dough log: If the dough has been refrigerated overnight, remove the log from the refrigerator 30 minutes before you shape your cookies. To cut the cookies, divide the log into eight equal sections. Roll out each section into a 6-inch log. Use a sharp knife or a bench scraper to cut each section into 1.5-inch pieces. Repeat with the rest of the dough, yielding 32 cookies. Cover with plastic film to prevent the surface of the cookies from drying out.
Coating in toasted sesame seeds: After cutting the dough into pieces, gently coat each cookie in toasted seeds, ensuring an even and generous layer on all sides, including the ends. Use your fingertips to round off the corners gently. Refer to the video on the recipe card to see how this is done.
Refrigerate: Place the formed cookies on a baking sheet about one inch apart. Refrigerate for approximately 15 to 30 minutes after shaping.
Time to bake: Bake them in a preheated oven for 18-22 minutes or until they achieve a light golden hue and are firm to the touch.
Transfer to wire racks to cool completely.
Cookies can be stored in an airtight container for a few days. Can also be frozen.
Video
Notes
For the traditional method of forming the dough, refer to the details in the article.
It's essential to properly preheat the oven so the cookies turn out light, crisp, and delicious!
Sifting (or pulsing) the dry ingredients together helps ensure the baking powder is evenly distributed throughout the dough.
Refrigerating the dough enhances flavor and firms it up for easier handling.
Elevate the flavor of these Italian cookies by using lightly toasted sesame seeds. Toasting enhances the nutty aroma and deepens the sesame seeds' overall taste, providing a delightful richness. If you're unsure how to toast, check out my detailed guide on toasting sesame seeds.
The longer the cookies stay in the oven, the crispier they get.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. Recipe adapted from Sweet Maria's Italian Cookie Tray.