3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, cut into bits and
2 large eggs, slightly beaten
1 tablespoon sour cream
1/4 cup milk
2 teaspoons vanilla
3/4 cup sesame seeds
- In a large bowl sift together
flour, sugar, baking powder and salt.
Add in softened butter and sour cream and blend until the mixture
- Make a well in the center and
add eggs, milk, and vanilla. Combine the
mixture, incorporating the liquid gradually, until it forms a soft
- Divide the dough into 36
pieces. Form each piece into a 3 inch log.
- Preheat the oven to 375º
F (190º C).
- Roll the logs in the sesame
- Place on lightly greased
baking sheets 1 inch apart and bake about for
20 to 25 minutes, or until golden brown.
- Let cookies cool on wire
- Store in airtight containers.
|Did You Know?
|Sesame (Sesamum indicum)
is a flowering plant in the genus Sesamum. Numerous wild relatives
occur in Africa and a smaller number in India. It is widely naturalized
in tropical regions around the world and is cultivated for its edible
seeds, which grow in pods. The flowers of the sesame seed plant are
yellow, though they can vary in colour with some being blue or purple.
Sesame is grown primarily for its oil-rich seeds, which come in a
variety of colors, from cream-white to charcoal-black. In general, the
paler varieties of sesame seem to be more valued in the West and Middle
East, while the black varieties are prized in the Far East. The small
sesame seed is used whole in cooking for its rich nutty flavour
(although such heating damages their healthful polyunsaturated fats),
and also yields sesame oil.
Sesame seeds are sometimes added to breads, including bagels and the
tops of hamburger buns. Sesame seeds may be baked into crackers, often
in the form of sticks. Sesame seeds are also sprinkled onto some sushi
style foods. Whole seeds are found in many salads and baked snacks as
well in Japan. Tan and black sesame seed varieties are
roasted[clarification needed] and used for making the flavoring
gomashio. In Greece seeds are used in cakes, while in Togo, seeds are a
main soup ingredient. The seeds are also eaten on bread in Sicily and
France (called "ficelle sésame", sesame thread).