Sesame Seed Cookies Recipes

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:

• 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.

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:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

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.

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.

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.

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.

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:

• Preheat oven to 325 degrees Fl.
• In a large bowl, sieve the flour with salt and baking soda.
• Add sugar, butter, 2 eggs, caraway seeds and blend well.
• Add the milk a little by little and knead to a smooth dough.
• Roll out on a floured board 1cm thick and cut out with fancy cookie cutters.
• Brush with remaining well beaten egg and sprinkle heavily with sesame seeds.
• Place on a greased baking sheet.
• Bake in a 325 degree oven for 10 minutes.
• Cool and enjoy with a good cup of tea. .

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:

• With an electric mixer, beat together the eggs, sugar, butter and Vanilla.
• Separately, mix the flood and baking powder together form flour into a well. Put the egg mixture in the middle of the well and fold by hand until firm cookie dough.
• Roll out in a long (about 1/2 inch wide) strips and cut into thumb length pieces.
• Dip a piece into milk then into sesame seeds.
• Put on greased tray.
• Bake at 400 degrees about 10-15 minutes.

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.
• Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
• Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

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.