Sesame Seed Shortbread Cookies Recipes

EASY TAHINI COOKIES (VEGAN + GF)

Steps:

• Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
• To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.
• Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won't spread much, so they should all fit on a standard size baking sheet.
• Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!
• Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

AUNT ANNE'S SESAME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
• Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
• Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.

SESAME SEED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 375 .
• In a large bowl, sift the flour, sugar, and baking powder together.
• Work in the shortening as you would when making pie dough, to the consistency of coarse meal.
• Beat into the dough the eggs, milk, vanilla, and anise oil. The dough should be moist but not sticky. If the dough is too sticky, add a little more flour.
• Take a small portion of the dough and roll out to a 1/2 inch diameter cylinder.
• Spread some sesame seeds on a large piece of waxed paper and roll the dough in the seeds until the cylinder is completely covered.
• Cut the dough into 1 1/2 pieces on a diagonal.
• Place the cookies on a lightly greased sheet pan and bake for approximately 10-15 minutes, or until golden brown.
• Cool the cookies on a rack and store in an airtight container.

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

SESAME SEED COOKIES

Steps:

• In a bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely.

TAHINI SHORTBREAD COOKIES

Steps:

• Toast sesame seeds: Put them in a nonstick pan over medium-low heat and stir every 30 seconds until golden brown, about 4 minutes. Pour onto a large plate to cool.
• Combine butter, confectioners' sugar and tahini in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth, 4 to 5 minutes. Scrape bowl. Add flour and salt, and mix on low speed until dough is smooth.
• Transfer dough to a lightly floured work surface. Divide it in half and knead until smooth. Roll each piece of dough into a log about 1 inch in diameter.
• Roll each log in sesame seeds, coating logs completely. They may be difficult to maneuver, but they patch up easily. Wrap them tightly in parchment paper, twisting at each end. Refrigerate until firm, at least 4 hours or up to overnight.
• Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
• Slice logs into 1/4-inch-thick coins and place on prepared baking sheets 2 inches apart. Bake until firm around edges and not colored, 14 to 16 minutes. Cool completely on baking sheet. Store in an airtight container for up to 5 days.