Best Italian Sesame Seed Cookies Recipes

ITALIAN SESAME SEED COOKIES

Steps:

• In a large bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. , Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Brush with milk; sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

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.

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 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 (GIUGIULENI)

Steps:

• Makes about 4 dozen cookies
• The amount of time you'll need in step 2 to combine the butter with the flour mixture will depend on how soft the butter is. Make sure the butter is fully incorporated, with no large chunks remaining, but don't let the mixture form a cohesive mass. Remember to grease the parchment paper-otherwise, the syrup can make the cookies stick.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper and grease parchment. Combine 2 tablespoons granulated sugar and water in bowl and microwave until sugar is dissolved, about 1 minute; set aside.
• Whisk egg and yolk, brown sugar, milk, and vanilla together in bowl until frothy; set aside. Using stand mixer fitted with whisk, mix flour, remaining cup granulated sugar, baking powder, and salt on low speed until combined. Increase speed to medium, add butter, and mix until mixture resembles coarse meal, 3 to 5 minutes. Add egg mixture and mix until dough just comes together, about 1 minute, scraping down bowl as needed.
• With floured hands, break off handful of dough and roll into ¾-inch-thick rope on lightly floured counter. Cut rope into 1½-inch lengths. Dip tops of cookies into reserved sugar syrup, then sesame seeds, and place cookies 3 inches apart on prepared sheets, seed side up. Bake until lightly browned, 18 to 24 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack to cool completely before serving, about 30 minutes. Repeat with remaining dough, sugar syrup, and sesame seeds. (Cookies can be stored at room temperature for up to 3 days.)