Sesame Seed Cookies

These delightful sesame-seed-coated cookies go great with ice cream for a summer dessert.

Recipe from Midwest Living
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  • 3/4 cup shortening
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 1/3 cups all-purpose flour
  • 1/3 cup milk
  • 3 tablespoons milk
  • 1 1/4 cups (about 7 ounces) sesame seed
In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined.
Beat in eggs and vanilla, scraping sides of bowl occasionally. Alternately beat in flour and 1/3 cup milk. Divide dough in thirds. Cover; chill 3 hours or until dough is easy to handle.
Divide each third of dough into three portions. Roll each into a 20-inch-long rope; cut into 2-1/2-inch pieces. Dip cut pieces in remaining 3 tablespoons of milk. Then, roll in sesame seed. Place 1 inch apart on ungreased cookie sheets.
Bake in a 400 degree F oven for 8 to 9 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Serve with ice cream, if you like. Makes about 72.


  • To use less sesame seed, on lightly floured surface, roll 1/3 of the dough at a time into a 12x6-inch rectangle. Brush with milk; sprinkle with about 3 tablespoons of sesame seed. With a pastry wheel or knife, cut into 3x1/2-inch strips. Transfer to an ungreased cookie sheet. Place the cookies 1 inch apart. Bake in a 400 degree F oven for 7 to 8 minutes or until the edges are golden. Cool the cookies on a wire rack. Repeat with the remaining dough and sesame seed. Makes 144.

nutrition information

Per Serving: cal. (kcal) 47, Fat, total (g) 3, chol. (mg) 5, carb. (g) 5, sodium (mg) 15, Percent Daily Values are based on a 2,000 calorie diet
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