Sesame Seed Cookies III

    45 mins

    Tempting bite sized butter cookies rolled in sesame seeds and then baked.

    7 people made this

    Serves: 36 

    • 3 cups (375g) plain flour
    • 3/4 cup (165g) caster sugar
    • 2 teaspoons baking powder
    • 1/8 teaspoon salt
    • 1/4 cup (60g) unsalted butter, softened
    • 1/4 cup (60g) shortening
    • 2 eggs, beaten
    • 1/4 cup (60ml) milk
    • 2 teaspoons vanilla extract
    • 1/4 cup (60ml) milk
    • 3/4 cup (180g) sesame seeds

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 190 degrees C (375 degrees F). Grease cookie trays.
    2. In a large bowl, stir together the flour, sugar, baking powder and salt. Blend in butter and shortening until the mixture resembles coarse meal. Make a well in the center and add eggs, 1/4 cup of milk and vanilla. Mix until a soft dough forms. Divide the dough into 4 pieces. Roll each piece out into a long snake 1.5cm in diameter. Cut snakes into 5cm pieces. Dip each piece in remaining milk, then roll in sesame seeds. Place 2.5cm apart onto the prepared cookie trays.
    3. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Remove from cookie trays to cool on wire racks.

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    Reviews in English (9)


    I thought the butter in these cookies give them a very good flavor. They baked up much bigger than I expected so next time I will roll them a little thinner or bake them a little longer. I did use more sesame seeds than called for. I like these cookies very much.  -  25 Feb 2005  (Review from Allrecipes US | Canada)


    My dad was a baker and used to make cookies that tastes exactly like these! I made exactly as written and found them to be very easy to make. I dipped the whole rope in the milk and sesame seeds and then cut them into bite size pieces, instead of dipping each individually. It saved alot of time!  -  11 Apr 2009  (Review from Allrecipes US | Canada)


    Rosaria, thanks for this recipe!! The cookies look and taste great. I did use much more than 3/4 cup Sesame seeds however. I also found that it was easier to divide the dough into eighths before making a "rope" -- it was just much easier to handle. Also, when I cut the rope into 2 inch pieces, I gently rolled the piece again (before dipping in milk) to get it into a shape and size that worked and looked inviting. To those who are considering making this recipe, the prep time is a little misleading --- it takes much longer than 10 minutes to get all the ingredients together and the dough mixed to the right consistency but, it wa well worth the effort!  -  21 Dec 2008  (Review from Allrecipes US | Canada)