#23: Mango Sesame Cookie Recipe

I am fond of baking cookies for my friends and family. That is because I know that the people around me don't bake and it is like an uber-special treat if they received these hand-crafted, dainty little goodies inside that crackling plastic box. People usually think that baking cookies is the level one of baking. I think level one is cupcakes. You just make the batter and pour them into the molds, pop them in the oven then Tadah! Cupcakes.


I feel like cookies are more level 2. I even find making quiches easier. While I know that the mixing and measuring of ingredients and the baking technique is simpler with cookies, it seems to be more tedious in the handling process. I feel like maintaining accuracy of measurements and application of baking instructions as with bread and cakes is easier than the repeated process of making little balls, patting them into, well, patties, sprinkling stuff, rolling them into stuff, putting fillings in between and so on takes so much time, effort and delicate handling to make sure they turn out looking pretty. You can't be a rough wrestler with cookies. You have to be as delicate as the White Queen in Alice in Wonderland to pull nice, exquisite cookies off. Maybe that's the reason why it is an effort for me. I'm not exactly your Barbie Princess type. 




So much for the chatter. Here we go with the recipe for Mango Sesame Cookies that pair perfectly with tea. The sesame seeds add dimension to the rather tender texture of the cookie. But the one ingredient that gives it character is the almond essence. Why? It goes splendidly with that mango jam tang and it gives the cookie a surprisingly light flavor. We are so used to tasting vanilla in our desserts that when you bite into this, you know right away that this cookie has a unique arrive (dating, hehehe) to the palate.  It's a real looker, too! Give this to your friends and they will be readily impressed by how beautiful these babies look especially when they are cuddled together in a box or a plate. I'm sure they'll ask "You made these!?" Hahaha! You'll enjoy the look in their faces, believe me. :-D


Mango Sesame Cookies
Sosy Level: 5
Pawis Level: 4
Featured Ingredient: Almond Essence
Yields about 2 dozens


Ingredients:
1 cup butter or margarine or a mix of both, softened
1/4 cup sugar (white or brown will do)
1 tsp almond essence
2 cups flour, sifted
2 tbsps sesame seeds
3 tbsps mango jam (or any fruit jam that your heart may so desire)


How to:

Take a tablespoonful of the cookie dough

1. In a big mixing bowl, whisk the butter, sugar and almond essence until soft and fluffy. If you are mixing this manually, and if you are a beginner (meaning you don't have machine-strength forearms yet), it is normal if it takes 20 mins of mixing before it gets fluffy. With an electric hand-mixer, it will only take about 5mins.


2. Using a spoon, gradually fold in the flour until it comes together. It should be a bit sticky like this picture on the right.


3. Take about a tablespoonful of the dough then with floured hands, roll it into a ball then pat it flat, around a centimeter thick.

See my sesame seeds, my baking pals and the
cookies smothered the seeds.

4. With your sesame seed on a plate, gently press one side of the cookie onto the seeds. Place the cookie on an ungreased baking tray. As you can see on your left, you are reading from the Cheap Household Gourmet Chef. I don't have a cookie tray. That is really best but I make do with my cake tray, hehe. Allow enough space in between for the cookies will grow bigger. :-D

5. With the end of your wooden spoon (or with your handy-dandy middle finger... or thumb), press a hole in the center about 3/4 of the way deep into the dough. Then take your jam and place about half a teaspoon of jam into each cookie hole. When the jam is too sticky, dilute it with 2 teaspoons of hot water for easier handling. I also do that when there is not enough jam, hehehe.


6. Bake the cookies a 180 C pre-heated oven for 15 minutes or until the cookies turn golden. Take it out of the oven then let it cool in the baking tray for 5 minutes then transfer to a cooling rack (if you happen to have one. If you don't, just find a way to let them cool). You will notice that the cookies are very tender when warm but they will get a bit harder once they cooled. 


You may then store them in an airtight container or get them in your transparent cookie gift box and send them right away to that lucky recipient. Or if you want, invite your friends for some afternoon tea and serve this on a nice plate. This will keep fresh for 3 weeks in the fridge or one week outside. But who wants to keep these yummies that long anyway? For me, 3 days max, they're gone.