Italian Seed Cookies Recipes

BISCOTTI REGINA - SICILIAN SESAME SEED COOKIES

Steps:

• In a large bowl stir together all-purpose flour; sugar; ammonium carbonate (or baking powder) and salt.
• Add cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center and add an egg, freshly grated orange zest and 3 tbsp. of milk. Stir together to form a dough. If the mixture is dry add an extra tbsp. of milk, as needed, to form a slightly tacky dough.
• Shape into a round dough, flatten into a disc and wrap with plastic wrap. Refrigerate for 30 minutes.
• Prepare 2 baking sheets and preheat oven to 350 degrees F. Prepare a small bowl filled with water; place sesame seeds in a second bowl.
• Divide the dough into 4 equal pieces. Work with one piece of dough at a time keeping the rest wrapped. Roll into a long rope about the width of your thumb. Cut into 5 cm lengths.
• Moisten each cut piece of dough lightly with water with your fingers and roll in the sesame seeds to coat all sides.
• Place an inch apart on the prepared baking sheets as they will expand during baking. Continue with the remaining dough.
• Bake for 30 minutes or until golden brown. Let cool before serving.

ITALIAN SEED COOKIES

Steps:

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder and salt together in a bowl; set aside.
• In a mixing bowl, blend butter and shortening.
• Add eggs, milk and vanilla.
• Gradually add dry ingredients, making a soft dough.
• Divide dough into 4 pieces.
• Roll each piece into a long roll, about a 1/2-inch diameter; cut into 2-inch pieces.
• Roll each piece in sesame seeds.
• Place 1-inch apart on a baking seet.
• Bake 20-25 minutes, until lightly golden brown.
• Cool on wire racks.
• Store in airtight containers.