Sesame cookies

Yield: 50 servings

Measure Ingredient
¾ cup Toasted sesame seeds
2¼ cup All-purpose flour, sifted
1 teaspoon Baking powder
½ teaspoon Baking soda
1½ cup Vegetable Shortening
1 cup Sugar
2 eaches Eggs
1 teaspoon Vanilla extract
1 each Egg yolk

Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve ¼ cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about ¼ cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball.

Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13.

Similar recipes