SESAME SEED COOKIES
These black-and-white sprinkled cookies come packed with a rich nutty flavor.
Provided by Food Network Kitchen
Categories dessert
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
SESAME COOKIES
A recipe that comes from the South of USA. Taken in a book of recipe from different countries. I don't know how much cookies it gives, so I guess 20. If you do it, tell me how much and I'll change it :)
Provided by Boomette
Categories Dessert
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.
SESAME SEED COOKIES I
Italian cookies rolled in sesame seeds
Provided by Connie Lombardo
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 14.4 g, Cholesterol 0.3 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 2.2 mg, Sugar 5 g
SESAME SEED COOKIES
These are very special cookies served often in the South. They're perfect with tea or coffee. My whole family loves them. -Maxine Trively, Highlands, North Carolina
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
GILDED SESAME COOKIES
Categories Cookies Mixer Dessert Bake Christmas Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then beat in tahini and vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms. Transfer dough to a sheet of plastic wrap and press into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Stir together sesame seeds and luster dust (if using) in a small bowl.
- Roll dough into 1-inch balls, then roll balls 1 at a time in seeds to coat and arrange 2 inches apart on lined baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed and starting to crack, 12 to 15 minutes total. Cool on sheets 10 minutes (cookies will be very fragile when hot), then transfer from parchment to a rack to cool completely.
ITALIAN SESAME COOKIES
These nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds. They're the ideal accompaniment to a freshly brewed cup of coffee or tea.-Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
SESAME SEED COOKIES
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
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.
SESAME SEED COOKIES III
Tempting bite sized butter cookies rolled in sesame seeds and then baked.
Provided by Rosaria
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 13.1 g, Cholesterol 14 mg, Fat 4.6 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 34.1 mg, Sugar 4.4 g
SESAME COOKIES
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.
SESAME COCONUT COOKIES
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats).
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.
- Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
SESAME SEED SNACK COOKIES
Not too sweet, covered in delicious sesame seeds, these are a favourite snack for my family. They keep about three days in a tin. I have tried using less oil, also draining some onto a paper towel after cooking, but without good results. The oil seems to be the magic ingredient for the special slightly chewy texture. The recipe is adapted from the same in "Chinese Cooking" by Mary Wilson.
Provided by Elise and family
Categories Dessert
Time 20m
Yield 12-14 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Toast sesame seeds in a frying pan at medium heat. Stir them occasionally and watch them like a hawk! They will stay light and then suddenly brown in a few seconds - remove them from heat to a small bowl once they are golden brown.
- Combine flour, baking powder, spice powder, salt, brown sugar, corn oil, egg, vanilla in a mixing bowl. Mix well.
- Knead dough with hands until slightly rubbery.
- Roll into balls about one inch in diameter.
- Dip each ball into toasted sesame seeds to cover with seeds.
- Place on a cookie sheet. Flatten with a fork.
- Bake at 350 for 8-10 minutes.
Nutrition Facts : Calories 181.7, Fat 11.2, SaturatedFat 1.6, Cholesterol 17.6, Sodium 130, Carbohydrate 18.8, Fiber 1.9, Sugar 9, Protein 2.8
SESAME FORK COOKIES
These may look like old-fashioned peanut butter cookies, but their texture and flavor is deliciously updated with tahini (sesame paste).
Provided by Chef mariajane
Categories Dessert
Time 9m
Yield 70 cookies
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar, baking powder and nutmeg; beat till combined. Beat in the egg, tahini or peanut butter, and vanilla.
- Beat in the whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining all-purpose flour and the sesame seed with a wooden spoon. Shape dough into 1-inch balls. Place 2-inches apart on an ungreased baking sheet. Flatten each ball by pressing with the tines of a fork in a crisscross pattern.
- Bake in a preheat 375F oven for 7-9 minutes or till lightly browned. Remove cookies from the pan and cool on rack.
Nutrition Facts : Calories 54.8, Fat 2.8, SaturatedFat 1.4, Cholesterol 8.2, Sodium 24.7, Carbohydrate 7, Fiber 0.4, Sugar 3.1, Protein 0.9
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