I honestly think I teethed on these cookies, because that’s how long I have probably had them in my life. The name translates into the Queen’s cookie, which seems appropriate. People either love them or hate them, for me they are the best. They are not very sweet and go perfectly with tea or coffee. The sesame seeds reflect the heritage of the people of Sicily, a land that was conquered many times, including invaders from the Middle East. My mom, a 100% first generation Sicilian-American, literally always had these around when I was growing up. They are best made with Crisco, which makes them crispy, as opposed to butter, which creates a softer center. The following is my mom’s recipe, which was handed down in her family.
Ingredients
All-purpose flour: 9 ounces, about 2 cups
Sugar: 1/2 cup
Crisco: 4 ounces
Eggs: 3, separated
Whole milk: 2 tablespoons
Lemon: Zest of 1 lemon
Salt: 1/4 teaspoon
Sesame seeds: 3/4 cup, plus more as needed
In a bowl combine the flour, sugar, and butter until it resembles coarse sand. Add the egg yolks, milk, zest, and salt and knead until dough forms. Roll the dough into a ball, cover with plastic wrap, and refrigerate for at least one hour.
Preheat the oven to 350 degrees.
Toast the sesame seeds in a dry skillet until golden. Put onto a plate. Reserve.
In a small bowl, using a fork, beat the egg whites with 3 tablespoons of water. Divide the chilled dough into 4 sections. Roll each section into a log about 1 inch wide. Cut the log into 1 1/2-inch sections. Repeat with the remaining dough. You should have about 24-26 cookies.
Dip each cookie in the egg whites then roll in the sesame seeds, covering all sides. Put the cookies onto a parchment lined baking sheet and bake for 30 minutes, until golden. Allow to cool and serve.
These cookies stay fresh for quite a while, up to 6 weeks.
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