Granite Kitchen: Did someone say cookies?

In the U.S., cookies soared in popularity in 1939 with the invention of the Tollhouse Chocolate Chip Cookie. The cookie was created by Ruth Wakefield, who ran the Toll House Restaurant in Whitman, Mass.

According to Nestle, Whitman was mixing a batch of cookies when she decided to add broken pieces of semi-sweet chocolate into the recipe and expected the chocolate to melt when the cookies were baking. Instead, the chocolate bits held their shape but softened to a creamy texture, and the chocolate chip cookie was born.

Chocolate chip cookies are still the most popular variety in America, followed by peanut butter cookies and sugar cookies.

I put together a few recipes to share in honor of National Cookie Month.

In the past I’ve made cookies with sesame seeds that were light, thin, crisp ones called Benne wafers, which are more popular in Southern states. This time I decided to try sesame cookies with a little more of an Italian twist, made with creamy butter, toasted sesame seeds and a hint of lemon.

These tasty treats can be frozen in an airtight container, which makes them a great choice to make in advance of holidays or gatherings.

I also made a batch of chewy molasses sugar cookies that have a delicious, nostalgic flavor with a hint of ginger and cardamom. These are perfect cookies to pair with a cup of hot cocoa or tea after being outside on a chilly day.

If you like crispy cookies, try making a batch of walnut praline cookies. These crispy delights would be just as tasty if you decide to switch the walnuts for another nut, like pecans. You could also leave the nuts out altogether and simply make a batch of crispy, sweet treats.

Sesame Cookies

• 2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 stick cold butter, cut into centimeter-sized cubes
• 3 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 lemon, zested
• 3/4 cup sesame seeds

Combine the flour, sugar, salt and baking powder in a bowl and stir together. Add the butter and use your fingertips to rub the butter in until you have a mixture that resembles coarse crumbs.

Separate the egg yolks from the egg whites and set the whites aside to use later in the process. Add the yolks, milk, vanilla and lemon zest to the flour/butter mixture and mix until the dough holds together and is smooth.

Roll the dough into a ball, cover it with plastic wrap and chill in the refrigerator for about 30 minutes.

Remove the dough from the refrigerator and cut it into 8 equal portions. Roll each portion into a log about 5 inches long, then cut each log into three pieces.

Line a baking sheet with parchment paper, and preheat the oven to 350 degrees.

Use a fork to beat the egg whites. Put the sesame seeds in a small bowl.

Dip each piece of dough into the egg whites, then dredge the dough in the sesame seeds and set it on the prepared baking sheet. Repeat with remaining dough pieces.

Bake at 350 for 25 to 30 minutes or until the cookies are light golden brown. Remove from oven and cool on a wire rack.

Chewy Molasses Sugar Cookies

• 1/2 cup butter, softened
• 1/3 cup dark brown sugar
• 1/3 cup white sugar
• 1/2 cup molasses, preferably blackstrap molasses
• 1 1/2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ginger
• 1/2 teaspoon cardamom
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon water
• 1/2 cup cane sugar

Preheat the oven to 350 degrees.

Add the butter, brown sugar and white sugar to a bowl and cream together with an electric mixer until well combined. Add the molasses and vanilla and mix again to incorporate all of the ingredients.

In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda and salt.

Gradually stir the dry ingredients into the wet, mixing well after each addition. Add the water and mix until well combined.

Add the cane sugar to a shallow bowl and set aside.

Line a baking sheet with parchment paper.

Use a 2-inch cookie scoop to form the dough into balls. Roll each ball in the cane sugar, then set the sugar-coated dough ball on the parchment-lined baking sheet and press down slightly to form a cookie shape.

Set the baking sheet in an oven preheated to 350 degrees and bake for 10 to 12 minutes or until the cookies are puffed and cracking on the top. Remove and cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Walnut Praline Cookies

• 1 egg
• 1 cup brown sugar
• 2 tablespoons flour
• 1 cup walnuts, chopped
• 1/4 teaspoon salt
• 1/4 cup melted butter

Preheat the oven to 350 F.

Line a baking sheet with parchment paper and set aside.

Scramble the egg in a bowl with an electric mixer, then add the brown sugar and mix well.

Stir in the walnuts, flour and salt and mix it together, then add the butter and mix well.

Use a spoon (teaspoon-sized) to scoop up the dough and drop it on the prepared being sheet, leaving a few inches in between each piece so they don’t make contact while cooking.

Bake at 350 for 8 to 10 minutes or until the cookies are golden. Remove baking sheet from oven and allow to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.