Sesame Seed Tea Cookies

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Cookies

Ingredients

  • 3 cups all-purpose flour (pack it down in the cup when you measure it)
  • 3/4 cup white (granulated) sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened (1 stick, 4 ounces, 1/4 pound)
  • 2 large eggs, beaten (just whip them up in a glass with a fork)
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/4 cup whole milk in a bowl (not a misprint—you need 1/2 cup total)
  • 3/4 cup sesame seeds

Directions

  1. Preheat oven to 375 degrees F., rack in the middle position.

  2. Grease your cookie sheets or spray them with Pam or another nonstick cooking spray. You can also use parchment paper, if you prefer.

  3. In a large bowl, stir together the flour, sugar, baking powder, and salt. Mix them up until they’re well blended.

  4. Cut the butter into pieces and add them to the bowl. Blend them in with a pastry blender, or a fork, or two knives until the mixture resembles coarse cornmeal.

  5. Make a well in the center of the flour mixture and add the beaten eggs, 1/4 cup milk, and the vanilla extract. Mix with a spoon until a soft dough forms.

  6. Divide the dough into 4 pieces. (Just eyeball it— this doesn’t have to be perfect.)

  7. With your hands, roll each dough piece out into a long roll (resembling a snake) that’s approximately 1/2 inch in diameter. The rolls should be about 24 inches long.

  8. Cut the rolls into 2-inch pieces with a sharp knife.

  9. Put the sesame seeds in a shallow bowl. Dip each piece into the bowl of milk, and then roll it in the seeds. (The milk will make the seeds stick to the cookie dough.)

  10. Place the sesame-covered pieces one inch apart on greased or Pammed cookie sheets. (Parchment paper or baking paper works well also.)

  11. Bake the cookies at 375 degrees F. for 20 to 25 minutes, or until they’re golden brown.

  12. Let the cookies sit on the cookie sheets for one or two minutes, and then remove them to a wire rack to cool completely.

  13. Makes 4 dozen

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