Ingredients
Method
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicon baking mat. Set aside
Make the sesame sugar
- Add the sugar and sesame seeds to a food processor and pulse until sesame seeds are broken up and you have a grey, somewhat sandy, sugar with some specks from the sesame seeds. This should only take 15-20 seconds, see above post for a visual. Be careful not to over process or the mixture may turn to a paste.
Make the cookies
- Pour the sesame sugar into a large mixing bowl. Add the egg and egg yolk, and mix with a whisk until lightened in color and the mixture falls off the whisk. It may take a little effort by hand, but it should only take about 30 seconds. Add the melted butter and vanilla and whisk to combine. Sift in the salt, flour, and baking soda. Switch to a spatula to fold it in until just combined. Dough will be somewhat greasy. Carefully fold in the frozen raspberries, the cold from them should thicken the dough a little.
- Scoop the dough into balls, roughly two tablespoons in size (I used and ice cream scoop to do this). Place on the baking sheets two inches apart. Bake for 13-15 minutes or until the edges and bottom are browned slightly. These cookies don't spread all that much, so you might want to remove them from the oven at minute 10, carefully bang the tray on the counter a few times, and return to the oven to continue baking. This will help them spread.
- Allow cookie to cool on the baking sheet for 10 minutes before enjoying or moving to a wire cooling rack to cool completely.
- Cookies stay fresh sealed at room temperature for up to 4 days.