This meal can be prepared quickly and cooked in under 30 minutes, so get ready to impress your special someone or dinner guests.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 3 cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup shortening
- 2 eggs, beaten
- ¼ cup milk
- 2 teaspoons vanilla extract
- ¼ cup milk
- ¾ cup sesame seeds
Instructions
- 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 | 102 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 34 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
My wife loves sesame cookies she purchases from a nearby Italian Bakery. After much research I tried this recipe because of the 1/2 shortening-1/2 butter combination. The dough worked beautifully and my wife and I were both impressed with the flavor. I did use a brush to coat each with milk before rolling in the sesame seeds. Thank you!
I follow the directions to a T. These turned out pretty good. I cut them so they would be bite size. I would like them to be a little sweeter so next time I think I’ll add a little more sugar.
Loved them! Everyone who tasted the cookies said they were a hit. I’ll probably make a double recipe tonight or tomorrow
Just baked these for a friend who doesn’t like sweets. A perfect treat without so much sugar. Delicious crunch of sesame seeds makes these cookies. I agree you can roll a longer piece, dip in the milk, dredge through the sesame seeds and then cut into two inch pieces. For anyone who likes a sweeter treat just serve these cookies with homemade strawberry jam. Yum!
My dad was a baker and used to make cookies that tastes exactly like these! I made exactly as written and found them to be very easy to make. I dipped the whole rope in the milk and sesame seeds and then cut them into bite size pieces, instead of dipping each individually. It saved alot of time!
Rosaria, thanks for this recipe!! The cookies look and taste great. I did use much more than 3/4 cup Sesame seeds however. I also found that it was easier to divide the dough into eighths before making a “rope” — it was just much easier to handle. Also, when I cut the rope into 2 inch pieces, I gently rolled the piece again (before dipping in milk) to get it into a shape and size that worked and looked inviting. To those who are considering making this recipe, the prep time is a little misleading — it takes much longer than 10 minutes to get all the ingredients together and the dough mixed to the right consistency but, it wa well worth the effort!
I made these cookies exactly the way the recipe stated and found them to be delicious! My husband loves them. They browned up nicely, just the way he likes them. Definitely will make these again in the future.
When these cookies first came out of the oven, I thought they were too sweet and I also thought that coating them completely in sesame seeds was too much. After they sat for a day, they had virtually no taste/sweetness at all. They were pretty cookies, but eating one was like chewing on a bland crunchy biscuit covered with sesame seeds. It definitely needed something extra.
Very easy and good. My italian friend used to make sesame cookies and these are every bit as good. I would use less sesame seeds. Thanks for the recipe.
I thought the butter in these cookies give them a very good flavor. They baked up much bigger than I expected so next time I will roll them a little thinner or bake them a little longer. I did use more sesame seeds than called for. I like these cookies very much.