I had some fun with the recipe, I ended up having to add another 1/4 cup of flour because the dough was too soft, and even with the addition of the flour it was still too sticky to roll into balls. I ended up using two spoons to scoop up enough for one cookie, then dumping
it into the bowl of sesame seeds, before being able to pick up the ball and roll it out. And I only baked half the recipe, I rolled the other half of the dough in some plastic wrap and refrigerated it to firm it up.
All that being said, the cookies were good,
however next time, I think they will get some Fleur de Sel on top and I'll toast the sesame seeds, just a tad, before rolling the balls in the seed. I also didn't bake the cookies as long as the recipe said to, at 17 minutes they were nicely browned and ready to come out of the oven.
Recipe: Italian Sesame Seed Cookies Oven Temperature 375 Degrees