Christmas Cookies part 2
Dec. 10th, 2010 01:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aquinasprime in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomSo why am I baking Christmas cookies now you ask? I have a cookie exchange next week and I'm making my bunches. Today I made my grandmother's sesame seed cookies. The recipe makes about 150 cookies (depending on what size you make them). This is one of the recipes I make entirely by hand - the only mechanical equipment I use are my oven, the timer and my iPhone for music.
6 cups flour
5 tsp baking powder
1/2 tsp salt
1 cup sugar
1.5 cups shortening
1.5 tsp vanilla
4 eggs
milk
sesame seeds (I need at least 10 oz for the full recipe)
Preheat oven to 375.
Mix dry ingredients together and cut in shortening. Add eggs, vanilla and enough milk to let the dough become soft. Place some of the sesame seeds in a strainer over a bowl and pour sugar water or milk over them to moisten. Shape the cookies (I make a small ball in my hand and then form into a log about 1 inch long) and roll into seeds. Make sure you press to cookie in the seeds otherwise they will fall off when cooking.
Bake for 12-14 minutes (depending on size of cookie) or until light gold in color. Cool and then store in an airtight container.
The taste wonderful dipped in coffee or if you're feeling like really blowing your diet, you can spread butter on them like I do on occasion.
6 cups flour
5 tsp baking powder
1/2 tsp salt
1 cup sugar
1.5 cups shortening
1.5 tsp vanilla
4 eggs
milk
sesame seeds (I need at least 10 oz for the full recipe)
Preheat oven to 375.
Mix dry ingredients together and cut in shortening. Add eggs, vanilla and enough milk to let the dough become soft. Place some of the sesame seeds in a strainer over a bowl and pour sugar water or milk over them to moisten. Shape the cookies (I make a small ball in my hand and then form into a log about 1 inch long) and roll into seeds. Make sure you press to cookie in the seeds otherwise they will fall off when cooking.
Bake for 12-14 minutes (depending on size of cookie) or until light gold in color. Cool and then store in an airtight container.
The taste wonderful dipped in coffee or if you're feeling like really blowing your diet, you can spread butter on them like I do on occasion.
