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Ingredients
| toasted sesame seeds: 3/4 cup |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 2 1/4 cups (sifted) |
| eggs: 2 |
| baking powder: 1 tsp |
| vanilla extract: 1 tsp |
| baking soda: 1/2 tsp |
| eggs: 1 (yolk) |
| shortening - vegetable: 1 1/2 cups |
Sesame Cookies
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
50 serving(s)
Tags
- 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 1/4 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 1/4 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.