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 SHORTBREAD COOKIES
Make and share this Sesame Seed Shortbread Cookies recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 .
- In a large bowl, sift the flour, sugar, and baking powder together.
- Work in the shortening as you would when making pie dough, to the consistency of coarse meal.
- Beat into the dough the eggs, milk, vanilla, and anise oil. The dough should be moist but not sticky. If the dough is too sticky, add a little more flour.
- Take a small portion of the dough and roll out to a 1/2 inch diameter cylinder.
- Spread some sesame seeds on a large piece of waxed paper and roll the dough in the seeds until the cylinder is completely covered.
- Cut the dough into 1 1/2 pieces on a diagonal.
- Place the cookies on a lightly greased sheet pan and bake for approximately 10-15 minutes, or until golden brown.
- Cool the cookies on a rack and store in an airtight container.
Nutrition Facts : Calories 105.8, Fat 5.6, SaturatedFat 1.3, Cholesterol 12, Sodium 25.6, Carbohydrate 12.2, Fiber 0.9, Sugar 4.2, Protein 2.1
BISCOTTI REGINA (SESAME SEED COOKIES)
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.
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.
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.
TAHINI SHORTBREAD COOKIES
Flavored with sesame seeds and tahini paste, these sophisticated shortbread cookies, adapted from "Soframiz" by Ana Sortun and Maura Kilpatrick, have a pleasing crumbly texture and an intense, almost nutty flavor. Serve them as part of a cookie plate for dessert, or with coffee or tea as a midafternoon snack.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 4h40m
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Toast sesame seeds: Put them in a nonstick pan over medium-low heat and stir every 30 seconds until golden brown, about 4 minutes. Pour onto a large plate to cool.
- Combine butter, confectioners' sugar and tahini in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth, 4 to 5 minutes. Scrape bowl. Add flour and salt, and mix on low speed until dough is smooth.
- Transfer dough to a lightly floured work surface. Divide it in half and knead until smooth. Roll each piece of dough into a log about 1 inch in diameter.
- Roll each log in sesame seeds, coating logs completely. They may be difficult to maneuver, but they patch up easily. Wrap them tightly in parchment paper, twisting at each end. Refrigerate until firm, at least 4 hours or up to overnight.
- Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
- Slice logs into 1/4-inch-thick coins and place on prepared baking sheets 2 inches apart. Bake until firm around edges and not colored, 14 to 16 minutes. Cool completely on baking sheet. Store in an airtight container for up to 5 days.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 4 grams, TransFat 0 grams
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