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.
Yield Makes about 48 cookies Number Of Ingredients 8 Steps:
Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated. Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading. Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
Time 20m Yield about 9 dozen. Number Of Ingredients 8 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.
Yield 42 Number Of Ingredients 6 Steps:
Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal. Add anise oil (optional) small amount for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together. Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 1/4-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet. Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.
Time 40m Yield 3 dozen, 36 serving(s) Number Of Ingredients 10 Steps:
In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside. Measure flour and remaining ingredients into a large mixing bowl. With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds. Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week. Makes about 36 sesame seed cookies.
Yield Makes: 5 dozen cookies Number Of Ingredients 10 Steps:
Whisk the flour, baking powder and salt together in a medium bowl. Set aside. Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight. Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper. Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log. From Food Network Kitchen
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 35m Yield 36 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, stir together the flour, sugar, baking powder and salt. Blend in butter and shortening until the mixture resembles coarse meal. Make a well in the center and add eggs, 1/4 cup of milk and vanilla. Mix until a soft dough forms. Divide the dough into 4 pieces. Roll each piece out into a long snake 1/2 inch in diameter. Cut snakes into 2 inch pieces. Dip each piece in remaining milk, then roll in sesame seeds. Place 1 inch apart onto the prepared cookie sheets. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Remove from cookie sheets to cool on wire racks.
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.
Yield 24 Number Of Ingredients 8 Steps:
To Toast Sesame Seeds: Pour seeds into a pie pan and place in a 300 degrees F (150 degrees C) oven for about 10 minutes or until lightly browned. Stir seeds occasionally. Cream the butter or margarine with the vanilla until light and fluffy. Add the confectioners’ sugar gradually, beating until fluffy. Add egg and beat thoroughly. Sift the flour, baking powder and salt together. Add in thirds to the creamed mixture. After each addition of the flour mixture stir in the toasted sesame seeds. Mix until blended. Cover and chill dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll 1/3 of the dough at a time to 1/8 inch thick. Cut with a 2 inch scalloped cutter. Transfer cookies to ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
Time 30m Yield 4 , 4 serving(s) Number Of Ingredients 4 Steps:
Roast white and black sesame seeds seperately in dry pans until they start to pop. Remove from pan onto plates. Slowly heat sugar and syrup in a pan, stirring constantly, until sugar dissolves. Divide the sugar and syrup mixture, mix one half with the white and the other with the black sesame seeds. Spread both mixes onto seperate parchment or non stick baking paper sheets, cover with another sheet and flatten, then remove top sheets and lay the black sesame layer on top of the white one and remove the sheet from the black layer. With the help of the underlying sheet roll the black and white layers tightly into a roll, so that the white layer encloses the black one. Let the roll cool, then slice into about 1/4 to 1/3 inch slices.
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.
Yield 18 Number Of Ingredients 10 Steps:
Cream butter, sugar and brown sugar. Add eggs and vanilla, blend well. Stir together flour, baking powder and salt. Add gradually to the creamed mixture, blending well. Turn out the dough onto a floured surface and knead 1-2 minutes until the dough is smooth. Break off a small piece of dough and roll it in your palms to make an oval about 2 inches long and 3/4 inch thick. Dip the oval in milk and roll it in sesame seeds. Place on the greased cookie sheet. Repeat with the remaining dough. Bake at 350 degrees F (175 degrees C) for 15 minutes or until golden. Remove to wire racks to cool.
Time 20m Yield 4-8 serving(s) Number Of Ingredients 9 Steps:
Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown. Combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. Spread in a saucer. Stir together the flour, baking powder, and sugar. Cut in the butter, as if you were making pie crust dough. Gradually add the (2/3 cup) water until the dough is smooth. Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up. Bake at 350° for 15-20 minutes, until golden brown.
More about “sesame seed cookies recipes”
Yield makes about 60 cookies Number Of Ingredients 10 Steps:
Arrange one oven rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350° F. Spread the sesame seeds out on a baking sheet and bake them on the lower rack until toasted to golden brown, about 10 minutes. Shake the pan once or twice as they bake so they toast evenly. While the sesame seeds are toasting, lightly grease two baking sheets with some of the softened butter. (This isn’t necessary if you’re using non-stick baking sheets.) Stir the all-purpose flour, semolina flour, baking powder, and nutmeg together in a mixing bowl until blended. Beat the eggs and salt together in a separate mixing bowl with a handheld electric mixer until blended, then beat in the vanilla. Continue beating, adding the sugar gradually, until smooth. Drop the eight pieces of butter into the bowl and beat until almost smooth. Pour the dry ingredients into the egg mixture and beat at low speed just until incorporated. Wrap the dough in plastic wrap, and chill at least 1 hour or up to 1 day before forming and baking the cookies. Pinch off a nectarine-size piece of the dough and roll it out with the palm and fingers of your hands, using light pressure, to a rope about 1/2 inch in diameter. Cut the rope into 2-inch lengths, and roll them in the sesame seeds to coat completely. Transfer the coated cookies to the prepared baking sheets, and repeat with the remaining dough and seeds. Bake the cookies until deep golden brown, about 20 minutes. Rotate the baking sheets from rack to rack and side to side at least once during baking, so the cookies bake and brown evenly. Remove, and cool completely before serving.
