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Recipe: Sesame Cookies
Similar Categories: Sesame, Cookies
MAKES 2 to 3 DOZEN
2 1/2 cups unbleached all-purpose flour
1 1/4 cups finely ground semolina flour or pastry flour
1 tablespoon baking powder
2/3 cup sugar
1/2 cup lard or 1/4 cup lard and 1/4 cup margarine (see Note)(I have
used shortening and Butter instead of the lard and it worked very
well!)
2 large eggs, beaten
Grated zest of 1 lemon
2/3 cup milk
1 egg beaten with 1 tablespoon water for egg wash
2 cups sesame seeds
Preheat the oven to 350 F. Lightly grease 2 cookie sheets.
In a bowl, mix the flours and baking powder together, then add the
sugar and mix. Add the lard (and margarine) and work it into the
flour mixture until it resembles coarse corn meal. Add the eggs and
lemon zest, then add the milk a little at a time and work the
mixture until a ball of dough is formed.
Divide the dough into 4 pieces. Roll each piece on a floured surface
into a rope about 12 to 18 inches long and the thickness of your
middle finger. Cut the ropes into 2-inch pieces. Dip each piece into
the egg wash, roll in the sesame seeds to coat on all sides, and
place 1 inch apart on the cookie sheets. Bake for 20 to 25 minutes,
or until nicely browned. Transfer to wire racks to cool.
Note: Lard gives these cookies the proper texture and flavor.
2 1/2 cups unbleached all-purpose flour
1 1/4 cups finely ground semolina flour or pastry flour
1 tablespoon baking powder
2/3 cup sugar
1/2 cup lard or 1/4 cup lard and 1/4 cup margarine (see Note)(I have
used shortening and Butter instead of the lard and it worked very
well!)
2 large eggs, beaten
Grated zest of 1 lemon
2/3 cup milk
1 egg beaten with 1 tablespoon water for egg wash
2 cups sesame seeds
Preheat the oven to 350 F. Lightly grease 2 cookie sheets.
In a bowl, mix the flours and baking powder together, then add the
sugar and mix. Add the lard (and margarine) and work it into the
flour mixture until it resembles coarse corn meal. Add the eggs and
lemon zest, then add the milk a little at a time and work the
mixture until a ball of dough is formed.
Divide the dough into 4 pieces. Roll each piece on a floured surface
into a rope about 12 to 18 inches long and the thickness of your
middle finger. Cut the ropes into 2-inch pieces. Dip each piece into
the egg wash, roll in the sesame seeds to coat on all sides, and
place 1 inch apart on the cookie sheets. Bake for 20 to 25 minutes,
or until nicely browned. Transfer to wire racks to cool.
Note: Lard gives these cookies the proper texture and flavor.
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