Lemon Sesame Duo Cookies

These Lemon Sesame Duo Cookies are a striking blend of nutty sesame and bright citrus, achieved by rolling together two distinct doughs made from scratch. The sesame dough is rich with toasted sesame seeds and tahini, while the lemon dough is infused with vibrant lemon zest and Rodelle Pure Fiori di Sicilia for a fragrant, citrus-vanilla aroma. These lemon sesame duo cookies are baked to a beautiful golden color and offer a crisp, tender texture and a unique depth of flavor plus they are just so PRETTY! Ideal for afternoon tea, festive gatherings, or simply as a delightful treat, these cookies have a stunning appearance and intricate taste and are sure to make everyone say, “wow!”. Pair them with a cup of herbal tea or a glass of cold milk for a wonderful snack that’s both refreshing and indulgent.

  • Easy
  • 15 servings
close up shot of lemon sesame duo cookie standing next to a tall stack of the same type of the same type of cookie on a pastel grey and green plate with a glass of milk to the side. The background is a white marbled texture and the plate lays on a wooden textured table. Sesame seeds are scattered in the photo. The cookie standing up shows off both the lemon and the sesame and tahini dough meshed together. Sprinkled on the sesame side are sesames.
Ingredients

For Sesame Dough

  • 5 tbsp (75 g) unsalted butter, softened
  • 2/3 cup (137 g) brown sugar
  • 1/3 cup (90 g) tahini
  • 1 teaspoon Rodelle Madagascar Bourbon Vanilla Extract
  • 3/8 tsp baking soda
  • 3/8 tsp baking powder
  • 3/8 tsp salt
  • 1 egg white, room temp
  • 7/8 cup (100g) All-Purpose Flour
  • Rodelle Toasted Sesame Seeds - as needed

For Lemon Dough

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (99 g ) granulated sugar
  • 1 tbsp (13 g) brown sugar
  • 1 tsp Rodell Pure Fiori Di Sicilia Flavor
  • Lemon zest from a whole lemon
  • 1/2 tsp citric acid
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 3/8 cup (165) All-Purpose Flour
Uses
Occasions
Directions

For the Sesame Dough

  1. Cream the butter, sugar, tahini, vanilla, baking soda, baking powder, and salt; scrape down the sides of the bowl.
  2. Add the egg white and mix until homogenous.
  3. Fold in the flour.
  4. Scoop using a ¾ oz scoop or at 1 ½ T; roll in the toasted sesame seeds.
  5. Set aside in the fridge while making the other dough.

For the Lemon Dough

  1. Cream the butter, sugars, extract, zest, citric acid, baking soda, baking powder, and salt; scrape down the sides of the bowl.
  2. Add the egg yolk and mix until homogenous.
  3. Fold in the flour.
  4. Scoop using a ¾ oz scoop or at 1 ½ T.
  5. Remove the sesame dough from the fridge and form larger balls with one piece of each dough (about 1 tbs of each).
  6. Refrigerate overnight or freeze.
  7. Bake from the fridge at 325 F for 18 – 20 minutes; rotating half way through.
  8. Bake from frozen at 325 F for 5 minutes; remove from the oven and press slightly to help spreading. Bake for an additional 15 – 17 minutes.

*By refrigerating the cookies overnight, this allows for starch in the flour to hydrate properly. This helps with flavor development and caramelization while baking.

 

Recipe was prepared for Rodelle  by Chef Aaron Davis. You can find him on instagram at @chefaedavis.