A small celebration cookie made from a short dough of flour, shortening, and powdered sugar, dry outside and sandy when bitten. Each piece is pressed in the center, brushed with egg, and topped with sesame seeds before baking. Small, crumbly, and built to vanish from the table quietly.
Preheat the oven to 180°C and line a baking tray with parchment paper. Have everything ready before making the dough, because these cookies do not need to wait.
Sift the flour, powdered sugar, baking powder, and salt into a bowl. Add the shortening, egg yolk, and vanilla; mix only until the dough holds together when pressed.
Shape the dough into small balls, place them on the tray, and press the center with your finger or a small spoon. They should stay a little thick, not flat like regular cookies.
Turn what you find into an experience you can actually bring to your kitchen.
Beat the egg and lightly brush the tops. Sprinkle the sesame seeds over each cookie, making sure some land in the pressed center.
Bake for 18 to 22 minutes, until firm, pale on top, and barely golden underneath. Do not wait for strong color: that is when they dry out too much.
Let them cool for 10 minutes on the tray before moving them. Serve at room temperature; they should break easily and feel sandy, sweet, and light.
