Top Review by scancan
These were great cookies! I did make some changes though and that only made them better. I treated this like any cookie dough and prepared everything in one big bowl and skipped steps 12-17 entirely as it just seemed like alot of extra work for no particular reason. I also saw no need to add extra flour unless I was looking for a much more dense cookie which I wasn't. I just dropped spoonfuls of batter on my cookie sheet and did not form them at all. So my first batch contained all the ingredients as written and they were o.k. but for the second batch I added some almond extract and then they tasted fantastic! Yum!
- 3⁄4 cup toasted sesame seeds
- 1 cup sugar
- 2 1⁄4 cups all-purpose flour, sifted
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon baking soda
- 1 egg yolk
- 1 1⁄2 cups vegetable shortening
Directions See How It's Made
- 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.