Chinese Sesame Cookies Recipes

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:

• Combine the flour, baking powder and salt in a bowl.
• In a larger bowl; beat the sugar, butter, egg and vanilla.
• Add your dry ingredients to the wet mixture and form a smooth dough.
• Roll your dough into a cylinder about 12-inches long.
• Divide the dough into two and cover with wax paper.
• Place both pieces of dough in the refrigerator for approximately 6-8 hours.
• YOU MUST DO THIS STEP.
• After refrigeration time is over, and you wish to make your cookies, preheat the oven to 350°F.
• Cut your dough into rounds about 1/3 of an inch thickness.
• Continue by pressing each round into a plate full of sesame seeds.
• Place on a parchment-lined cookie sheet.
• Bake for 10-12 minutes until golden brown.
• Remove from oven and allow them to cool for a minute or two.
• Transfer to wire rack to cool completely.
• Store in air-tight containers.

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.

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.