Koreansesameseedcookies Recipes

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.

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

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.

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.

Steps:

• Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla extract. Mix well.
• Stir in flour and sesame seeds to make a stiff dough. Cover and chill until dough is firm.
• Roll heaping teaspoonfuls into balls; place on greased baking sheet, about 2" apart. Flatten slightly. Bake at 325 degrees for 10-12 minutes.

Steps:

• Preheat oven to 350@. Combine seeds & coconut. Toast 7 - 10 minutes or until light brown. Set aside.
• Combine flour, baking powder, soda & salt. Set aside.
• In another bowl- cream oil & brown sugar, add eggs & vanilla, beating well. Add seeds & coconut, mix well. Blend in dry ingredients.
• Shape into 1" balls. Place on ungreased cookie sheet & flatten with a fork.
• Bake at 350@ for 12 minutes.