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Italian Sesame Seed Cookies<\/p>\nItalian Sesame Seed Cookies<\/p>\n
<\/p>\n
\u00bd pound butter – softened<\/p>\n
1 cup sugar<\/p>\n
3 large eggs<\/p>\n
1 teaspoon vanilla extract<\/p>\n
Anise Flavoring\/ extract<\/p>\n
3 cups flour (may need to add more)<\/p>\n
2 teaspoons baking powder<\/p>\n
\u00bc teaspoon salt<\/p>\n
Milk (for dipping, optional)<\/p>\n
12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)<\/p>\n
.<\/p>\n
Preheat oven to 425 degrees. Cream together butter and sugar.\u00a0 Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 \u00bd to 2 inches long and about \u00bd inch thick).\u00a0 You may want to flour hands before shaping cookies. Put sesame seeds shallow bowl or plate.\u00a0 Roll cookie logs in sesame seeds to coat.\u00a0 (Optional:\u00a0 Pour milk and a few drops of anise flavoring in a shallow bowl.\u00a0 Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.).\u00a0 Place on a greased or parchment covered cookie sheet about 1 inch apart. Bake at 425 degrees for 10 \u2013 15 minutes. Mine took longer. Keep peeking.\u00a0 Cool on racks.\u00a0 Can be frozen.\u00a0 Makes about 2 to 3 dozen<\/p>\n","protected":false},"excerpt":{"rendered":"
Italian Sesame Seed Cookies \u00bd pound butter – softened 1 cup sugar 3 large eggs 1 teaspoon vanilla extract Anise Flavoring\/ extract 3 cups flour (may need to add more) 2 teaspoons baking powder \u00bc teaspoon salt Milk (for dipping, optional) 12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.) . Preheat oven to 425 degrees. Cream together butter and sugar.\u00a0 Mix in eggs, vanilla, and a few drops of anise flavoring….<\/p>\n