Ingredients:
3/4 cup toasted sesame seeds
1 cup sugar
2 1/4 cups all-purpose flour, sifted
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 egg yolks
1 1/2 cups vegetable shortening
Directions:
Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Prepare sesame seeds.
Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds.
Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl.
In a mixing bowl, cream shortening and sugar until fluffy.
Add eggs one at a time and beat until smooth after each addition.
Add vanilla and stir to combine.
Add dry ingredients to creamed mixture a little at a time and mix until well combined.
Dough will be moist and pull away from sides of the bowl.
Dust a work surface with about 1/4 cup flour.
Knead the dough to form a smooth ball.
To shape each cookie, roll 1 tablespoon of dough into a ball.
Press lightly with palm of your hand on cookie sheet.
Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash.
Press reserved sesame seeds into dough.
Bake for 15 – 20 minutes or until lightly browned.
Remove and allow to cool.
Store in airtight cookie tin for up to 2 weeks.
Servings: Serve
Time preparation: 0 min.
Time total: 40 min.