Italian Sesame Cookies Recipe

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Italian Sesame Cookies Recipe

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These nontraditional European cookies aren't overly sweet and have a wonderful crunch from sesame seeds. They're the ideal accompaniment to a freshly brewed cup of coffee or tea.—Sarah Knoblock, Hyde Park, Indiana
MAKES:
96 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch
MAKES:
96 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups sesame seeds
  • 3/4 cup 2% milk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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 eight portions. Shape each portion into a 24-in. log. Cut logs into 2-in. pieces.
Place sesame seeds and milk in separate shallow bowls. Dip pieces in milk, then roll in sesame seeds. Place 2-in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: 8 dozen.
Originally published as Italian Sesame Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p80

Nutritional Facts

1 each: 45 calories, 2g fat (1g saturated fat), 9mg cholesterol, 35mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups sesame seeds
  • 3/4 cup 2% milk
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.
  2. Turn onto a lightly floured surface, knead 10-12 times or until smooth. Divide dough into eight portions. Shape each portion into a 24-in. log. Cut logs into 2-in. pieces.
  3. Place sesame seeds and milk in separate shallow bowls. Dip pieces in milk, then roll in sesame seeds. Place 2-in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: 8 dozen.
Originally published as Italian Sesame Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p80

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