Wednesday, June 3, 2009

BEST Italian Sesame Seed Cookies

Updated Photo 2/26/2011


Italian Sesame Seed Cookies

2 heaping cups of flour
2/3 -cup Crisco shortening
3/4- cup sugar
2 egg separated( keep whites in a bowl) you need the yolks for the cookie dough
1/4 cup milk or half and half
1 1/2 teaspoons of baking powder
1/4 teaspoons salt
1 teaspoon vanilla, almond , lemon extracts, anise, orange..... any one will do well.
In a separate bowl add sesame seeds in it to roll cookies into
1 1/2 cups of toasted sesame seeds .
Mix all in a bowl except egg whites. Beat those in a separate bowl to use after you have made the dough. Roll in a log style or ball and dip in egg whites then sesames, put on greased cookie sheet. Bake at 375 15 to 20 minutes or till golden brown the darker the cookie the crispier the cookie.
This recipe is dedicated to my brother John Piano Man our pianoman and this is absolutely his favorite cookie.....(or at least one of his top 100) I make them every time he visits......... Enjoy!!!

On top of your stove:
When toasting, use a wide frying pan.

Heat the sesame seeds on medium heat, shaking the pan occasionally.
Remove the seeds when they darken and become fragrant.
Inside the oven:
For oven toasting, preheat the oven to 325 degrees Fahrenheit.
Spread the seeds out on a baking sheet on parchment paper
Bake until the seeds brown and become fragrant.

For both methods, allow the toasted seeds to cool.
Store in a covered jar at room temperature.
It usually takes 3 and 5 minutes to toast sesame seeds in a fry pan, and about 15 minutes using the oven.
+claudia lamascolo  Author
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