I usually bake Italian Sesame Cookies at Christmastime as one of the cookies I give to my friends and family. I’ve been thinking about these small not-too-sweet cookies for about a month now. I love the flavor of the toasted sesame seed cookies, especially when dunked in a hot cup of coffee. Oh, and ice-cold milk—another of my favorite drinks for dunking.
Who cares that it’s the middle of June? We can have holiday cheer any time of the year.
The first thing I did this morning was put the butter on the counter to soften up. I measured the sesame seeds in a glass cup to make sure I had enough for the recipe. I picked up sesame seeds a couple of weeks ago to make a chicken dish. Not happening now.
Cookies, Italian sesame cookies, are on my mind.
I picked up my spices in the ethnic foods section of my local grocery store. I find that brands like Badia or Goya are a fraction of the price over national well-known brands and the quality is just as good.
Here’s how to make Italian sesame cookies:
Cream together butter and sugar, then add eggs and vanilla. The eggs are important. I avoid eggs that contain added hormones, antibiotics, steroids, and other unnatural ingredients.
Sift together the dry ingredients. Stir into butter mixture. Get the sesame seeds and milk ready.
Pinch off a piece of dough the size of a small meatball. How small is that? I normally don’t make small meatballs, but if I did, I’m thinking that the size is about like a medium jawbreaker. Roll the dough gently in the palm of your hand until it’s shaped like a small 2-inch log.
Roll each piece of dough in the milk then the sesame seeds. Gently press the top of each cookie with your fingers. The logs are no longer.
Sometimes I get really lazy and I leave the dough in its meatball looking state. I roll the dough in milk then sesame seeds and slightly flatten it with my fingers. Perfectly round cookies.
Italian Sesame Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla
- 3 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/3 cup whole milk
- 1 cup sesame seeds
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or coat with baking spray.
With the mixer set at medium speed, cream together butter and sugar; add eggs and vanilla.
In a separate bowl, sift together flour, baking powder, and salt. Stir into butter mixture.
Pinch off a ball of dough about the size of a small meatball. Shape the dough into small logs.
Pour milk in small bowl and sesame seeds on a small plate or wax paper. Dip dough in milk then sesame seeds. Place dough on cookie sheet about 1 inch apart. Slightly flatten the top of each cookie with fingers.
Bake at 375 degrees for 20-25 minutes or until cookies are slightly golden. Cool on cookie sheet for 5 minutes then transfer to cooling rack; cool completely. Store cookies in an airtight container.
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