These deliciously crisp cookies can be found in bakeries all over Guatemala. The traditional treats have the buttery flavor of shortbread with a sprinkle of sesame seeds for extra crunch. Not overly sweet, Champurradas are a fabulous accompaniment to an afternoon cup of coffee or tea.
In a large mixing bowl, mix the flour, sugar, baking powder and salt. Stir to combine.
Add the butter, 2 eggs, and vanilla extract to the dry ingredients. Beat on medium with an electric beater until all the ingredients are combined and a dough is formed.
Chill dough for 30 minutes in the refrigerator.
Preheat the oven at 350 degrees F.
Roll out until thin (around 1/8 inch thick) on a floured surface. Each cookie should be between 2.5 and three inches in diameter. Cut into circles and transfer to a cookie sheet lined with parchment paper.
Place on a greased baking sheet. Space the cookies about two inches apart.
In a small bowl, create an egg wash by combining the remaining egg with a tablespoon of cold water. Whisk until pale yellow and frothy.
Use a pastry brush to brush the tops of the cookies evenly with the beaten egg and sprinkle with sesame seeds.
Bake until the cookies are golden brown but still tender to the touch, around 12 to 14 minutes. Transfer baked cookies to a wire rack and let cool completely.