Italian Seed Cookies Food

ITALIAN SESAME SEED COOKIES

Steps:

• Sift dry ingredients in a bowl.
• Cut in oil until mixture resembles small peas.
• Stir in slightly beaten eggs.
• Add milk and mix thoroughly.
• Pull of small pieces and shape into a 1” log.
• Roll each in sesame seeds.
• Place on cookie sheet or on parchment paper ¾” apart.
• Bake at 375 for 20 minutes.

ITALIAN SESAME SEED COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, sugar and salt.
• Cut in shortening until texture is like cornmeal.
• Mix together eggs and milk.
• Add to dough and mix until smooth.
• Roll dough into ropes and break off 1 1/2" pieces.
• Roll each piece in sesame seeds.
• Bake on ungreased cookie sheet for about 20 minutes or until golden.

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat the oven to 375 degrees.
• Butter two baking sheets, or place silicon baking sheets on them.
• In a large bowl, stir together the flour, sugar, baking powder and salt.
• With an electric mixer on low speed, add the butter until blended.
• Whisk together the eggs, zest and vanilla, and add this to the flour mixture, and continue beating on low until you have a smooth dough.
• Pinch off a small piece of dough about the size of a small golf ball and roll it into a log about 2 inches long.
• Roll the log into the sesame seeds, pressing them so seeds stay on.
• Place the cookie on the prepared baking sheets keeping the cookies two inches apart.
• Bake for 25 minutes or until lightly browned. Cool, and store in airtight containers. (or cookies freezer very well!).

ITALIAN SESAME SEED COOKIES

Steps:

• Set racks in middle and upper part of oven. Preheat oven to 350°F.
• Cream butter and sugar together.
• Mix flour and baking powder together. Add to butter mixture, mixing well.
• Stir in 1/2 cup water and mix to form dough.
• Roll on floured board to about one inch thick.
• Cut in pieces about 2 inches by 1 inch.
• Roll each piece in sesame seeds.
• Arrange pieces on a greased baking sheet.
• Bake until golden brown, about 30 minutes.
• Cool on wire rack.
• Store at room temperature in airtight tin or plastic container.

ITALIAN SESAME COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Turn onto a lightly floured surface, knead 10-12 times or until smooth. Divide dough into 8 portions. Shape each portion into a 24-in. log. Cut logs into 2-in. pieces., Place sesame seeds and milk in separate shallow bowls. Brush pieces with milk, then roll in sesame seeds. Place 2-in. apart on greased baking sheets. Bake at 350° until set and bottoms are lightly browned, 7-9 minutes. Cool for 2 minutes before removing from pans to wire racks.

ITALIAN SEED COOKIES

Steps:

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder and salt together in a bowl; set aside.
• In a mixing bowl, blend butter and shortening.
• Add eggs, milk and vanilla.
• Gradually add dry ingredients, making a soft dough.
• Divide dough into 4 pieces.
• Roll each piece into a long roll, about a 1/2-inch diameter; cut into 2-inch pieces.
• Roll each piece in sesame seeds.
• Place 1-inch apart on a baking seet.
• Bake 20-25 minutes, until lightly golden brown.
• Cool on wire racks.
• Store in airtight containers.