Italian Sesame Seed Cookies Giugiuleni Recipes
ITALIAN SESAME COOKIES
These nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds. They're the ideal accompaniment to a freshly brewed cup of coffee or tea.-Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Turn onto a lightly floured surface, knead 10-12 times or until smooth. Divide dough into 8 portions. Shape each portion into a 24-in. log. Cut logs into 2-in. pieces., Place sesame seeds and milk in separate shallow bowls. Brush pieces with milk, then roll in sesame seeds. Place 2-in. apart on greased baking sheets. Bake at 350° until set and bottoms are lightly browned, 7-9 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN SESAME SEED COOKIES
These golden cookies, recommended by Joan Humphreys of Ellicott City, Maryland, are light inside, chewy outside and really showcase the flavor of sesame.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. , Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Brush with milk; sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 142mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. Place the sesame seeds in a shallow bowl; set aside.
- With an electric mixer, cream together the vegetable shortening and sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract and anise oil, and beat until completely combined, scraping the sides of the bowl as necessary. Reduce the mixer speed to low and gradually add all of the flour mixture until it is thoroughly combined.
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- Preheat oven to 350℉. Line 2 sheet pans with parchment. Cream butter, sugar, and lemon zest in the bowl of stand mixer fitted with paddle attachment until light and fluffy. Add eggs one at a time, scraping down after each addition. Add vanilla extract and mix to combine. Whisk together flour, baking powder and salt in a medium bowl and add to butter mixture, mixing until dough comes together. Wrap dough in plastic wrap and refrigerate for 1 hour. Place milk and sesame seeds into 2 separate bowls and set aside. Cut dough into 8 portions, roll each portion into a 24-inch long rope and cut the ropes into 2-inch pieces. Dip or brush each piece in milk and then roll in sesame seeds. Place on prepared sheet pans. Bake for 10 to 12 minutes or until bottoms are golden brown. Let cool completely.
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