These delightful and sophisticated cookies are just barely sweet, with a hint of cinnamon and lemon, and studded with delicately nutty sesame seeds. This recipe is based on one developed by Mona Talbott for the Rome Sustainable Food Project at the American Academy in Rome with a few modifications inspired by Carol Field, Mary Taylor Simeti, and Anna Tasca Lanza. Regina Cookies were originally made with rendered pork lard. This recipe uses butter instead, reflecting the aristocratic influence of the French-trained monsú during the Bourbon rule of Sicily (and also because because my boyfriend is a vegetarian). I enjoy them with tea or coffee in the morning, or after dinner with a sweet wine or an espresso.
Makes approximately 40 cookies
INGREDIENTS
1 cup plus 2 tablespoons 00 flour
1/4 cup plus 2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
3 tablespoons plus 2 teaspoons butter, room temperature
1 tablespoon plus 1 teaspoon milk
1 large egg yolk
1/2 teaspoon grated lemon zest
1/2 cup raw sesame seeds
PROCEDURE
Combine the flour, sugar, cinnamon, and baking soda in a stand mixer with the paddle attachment.
Add the butter, milk, egg yolk, and lemon zest all at once to the flour mixture, and mix it on low, just until the dough comes together. Wrap the dough in plastic or place in a ziplock bag, and refrigerate for one hour.
Preheat the oven to 400°F.
Remove the dough from the refrigerator and form it into 1/4 oz balls.
Place the sesame seeds in a small mixing bowl. Place a bit of cold water in another small bowl.
Dip the balls in the cold water, then gently press in the seeds, reshaping the ball into a rectangle/finger shape, approximately 1 ½ inches long. Make sure each cookies is well covered with a layer of seeds. Place them on a baking sheet lined with parchment paper, spacing the cookies approximately 1-inch apart on the sheet.
Bake for approximately 18-20 minutes, or until the cookies are nicely browned and just crisp.
