| 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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