Sesame Seed Cookies India Food

SESAME SEED HONEY COOKIES

Steps:

• Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown.
• Combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. Spread in a saucer.
• Stir together the flour, baking powder, and sugar.
• Cut in the butter, as if you were making pie crust dough. Gradually add the (2/3 cup) water until the dough is smooth.
• Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up.
• Bake at 350° for 15-20 minutes, until golden brown.

SESAME SEED COOKIES

Steps:

• In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
• Measure flour and remaining ingredients into a large mixing bowl.
• With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
• Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
• Makes about 36 sesame seed cookies.

SESAME SEED COOKIES - INDIA

Steps:

• Preheat oven to 325 degrees Fl.
• In a large bowl, sieve the flour with salt and baking soda.
• Add sugar, butter, 2 eggs, caraway seeds and blend well.
• Add the milk a little by little and knead to a smooth dough.
• Roll out on a floured board 1cm thick and cut out with fancy cookie cutters.
• Brush with remaining well beaten egg and sprinkle heavily with sesame seeds.
• Place on a greased baking sheet.
• Bake in a 325 degree oven for 10 minutes.
• Cool and enjoy with a good cup of tea. .

BISCOTTI REGINA (SESAME SEED COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking powder and salt in a small bowl and set aside.
• Put the butter and sugar into the bowl of a mixer and cream until fluffy. Add the eggs, one at a time with the mixer running and beat until smooth. Add the vanilla and beat. Next, add the flour mixture and beat until well incorporated.
• To form the cookies, divide the dough in half and roll into logs 1-inch in diameter. Cut the logs into 3-inch lengths. Dip each piece of dough into the cream and then roll in the sesame seeds. Place the cookies on a baking sheet and place in the oven until golden brown, about 15 to 20 minutes.
• Let cool and serve. These will keep in an airtight container for up to 2 weeks.

SESAME SEED COOKIES

Steps:

• Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
• Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
• Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.

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.

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.

MIKA'S KOREAN SESAME SEED COOKIES (GGAE GWA JA)

Steps:

• Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla extract. Mix well.
• Stir in flour and sesame seeds to make a stiff dough. Cover and chill until dough is firm.
• Roll heaping teaspoonfuls into balls; place on greased baking sheet, about 2" apart. Flatten slightly. Bake at 325 degrees for 10-12 minutes.