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Italian Sesame Cookies

 Italian Sesame Cookies
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
96 ServingsPrep: 35 min. Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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.

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Italian Sesame Cookies (continued)

Nutritional Facts: 1 cookie equals 45 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 35 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.