3/4 c Toasted sesame seeds
2 1/4 c All-purpose flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegetable Shortening
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 Egg yolk
Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve
1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground
sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a
mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a
time and beat until smooth after each addition. Add vanilla and stir to
combine. Add dry ingredients to creamed mixture a little at a time and mix
until well combined. Dough will be moist and pull away from sides of the
bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form
a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a
ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3
inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with
egg wash. Press reserved sesame seeds into dough. Bake for 15 – 20 minutes
or until lightly browned. Remove and allow to cool. Store in airtight
cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/13.
From
Yields
50 Servings