3/4 c Toasted sesame seeds 1 c Sugar
2 1/4 c All-purpose flour, sifted 2 ea Eggs
1 t Baking powder 1 t Vanilla extract
1/2 t Baking soda 1 ea Egg yolk
1 1/2 c Vegetable Shortening
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.
Yields
50 servings
