Chinese Sesame Cookie Food

SESAME SEED COOKIES

Steps:

• Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
• Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight.
• Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper.
• Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log.
• From Food Network Kitchen

SESAME COOKIES

Steps:

• Cream the butter with the sugar.
• Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds.
• Beat well.
• Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie.
• Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard.
• Let cool few seconds, then take them off the baking sheet carefully.
• Chilicat had 35 cookies, using a 1-teaspoon scoop.

CHINESE SESAME COOKIES

Steps:

• Combine the flour, baking powder and salt in a bowl.
• In a larger bowl; beat the sugar, butter, egg and vanilla.
• Add your dry ingredients to the wet mixture and form a smooth dough.
• Roll your dough into a cylinder about 12-inches long.
• Divide the dough into two and cover with wax paper.
• Place both pieces of dough in the refrigerator for approximately 6-8 hours.
• YOU MUST DO THIS STEP.
• After refrigeration time is over, and you wish to make your cookies, preheat the oven to 350°F.
• Cut your dough into rounds about 1/3 of an inch thickness.
• Continue by pressing each round into a plate full of sesame seeds.
• Place on a parchment-lined cookie sheet.
• Bake for 10-12 minutes until golden brown.
• Remove from oven and allow them to cool for a minute or two.
• Transfer to wire rack to cool completely.
• Store in air-tight containers.

CHINESE SESAME SEED COOKIES

Steps:

• Preheat oven to 350@. Combine seeds & coconut. Toast 7 - 10 minutes or until light brown. Set aside.
• Combine flour, baking powder, soda & salt. Set aside.
• In another bowl- cream oil & brown sugar, add eggs & vanilla, beating well. Add seeds & coconut, mix well. Blend in dry ingredients.
• Shape into 1" balls. Place on ungreased cookie sheet & flatten with a fork.
• Bake at 350@ for 12 minutes.

SESAME SEED SNACK COOKIES

Steps:

• Preheat oven to 350.
• Toast sesame seeds in a frying pan at medium heat. Stir them occasionally and watch them like a hawk! They will stay light and then suddenly brown in a few seconds - remove them from heat to a small bowl once they are golden brown.
• Combine flour, baking powder, spice powder, salt, brown sugar, corn oil, egg, vanilla in a mixing bowl. Mix well.
• Knead dough with hands until slightly rubbery.
• Roll into balls about one inch in diameter.
• Dip each ball into toasted sesame seeds to cover with seeds.
• Place on a cookie sheet. Flatten with a fork.
• Bake at 350 for 8-10 minutes.

KOREAN SESAME SEED COOKIES

Steps:

• Roast white and black sesame seeds seperately in dry pans until they start to pop.
• Remove from pan onto plates.
• Slowly heat sugar and syrup in a pan, stirring constantly, until sugar dissolves.
• Divide the sugar and syrup mixture, mix one half with the white and the other with the black sesame seeds.
• Spread both mixes onto seperate parchment or non stick baking paper sheets, cover with another sheet and flatten, then remove top sheets and lay the black sesame layer on top of the white one and remove the sheet from the black layer.
• With the help of the underlying sheet roll the black and white layers tightly into a roll, so that the white layer encloses the black one.
• Let the roll cool, then slice into about 1/4 to 1/3 inch slices.