Time 20m Yield 35 cookies Number Of Ingredients 8 Steps:
Cream the butter with the sugar. Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds. Beat well. Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie. Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard. Let cool few seconds, then take them off the baking sheet carefully. Chilicat had 35 cookies, using a 1-teaspoon scoop.
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.
Time 32m Yield 60 Number Of Ingredients 9 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.
Time 1h40m Yield 12 pretzels, 12 serving(s) Number Of Ingredients 9 Steps:
Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well. Heat 1 cup water and Crisco in small saucepan to 100 - 110 degrees. Add liquid to flour mixture and blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in by hand an additional 1-1/2 to 1-3/4 cups of flour or until dough pulls cleanly away from sides of bowl. Knead in 1/2 - 3/4 cup flour, on a floured surface, until dough is smooth and elastic. Put dough in greased bowl, cover loosely with plastic wrap and a cloth towel. Let rise in a warm (80-85 degrees) until light and doubled in size. About 45 minutes. Spray 2 cookie sheets with no-stick spray. Punch dough down and seperate into 12 pieces. Roll each piece into a 16-inch rope. Form into pretzel shape. Place on greased cookie sheets and cover. Let rise in a warm place for 15 minutes. Adjust oven rack to top position. Heat oven to 400 degrees. Combine 6 cups water and baking soda in a shallow saucepan and bring to a boil. Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side. Remove from water with a slotted spoon and return to greased cookie sheet. Sprinkle with pretzel salt, sesame seeds, etc. Bake for 8 minutes. Brush with melted butter. Bake an additional 2 minutes or until golden brown. Remove from cookie sheet and brush generously with remaining butter.
