| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Cookies | 50 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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