Italian Sesame Seed Cookies (Angeletti Guiguileni)

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   ["Preheat the oven to 350 degrees. Line 4 rimmed half sheet pans with parchment paper. In a microwave save bowl, whisk together the sugar and water. Microwave for 1 minute or until the sugar dissolves. Set aside to cool slightly.", "MAKE THE DOUGH: In a large mixing bowl, add the light brown sugar, egg and yolk, milk, vanilla extract and fiori di Sicilia. Whisk by hand until frothy. Set aside. With a stand mixer fitted with the whisk attachment on low speed, combine the flour, granulated sugar, baking powder and salt. On medium low speed gradually add the butter pieces; mix until the mixture resembles coarse meal; 3-5 minutes. Add the egg mixture and mix on medium speed just until the dough just comes together; about 1 minute. If the dough is too wet, sprinkle in a few tablespoons of flour. The dough should not stick to your fingers when pinched. Turn the dough out on a floured surface and knead into a ball. This dough is best not refrigerated but formed and baked immediately. A cool room and surface makes these cookies easier to form.", "FORM THE COOKIES: With floured hands break off a handful of dough and roll into a 3/4"" rope. Cut the rope into 4"" lengths. Dip one side of the rope first in the sugar syrup and then in the sesame seed/vanilla sugar. Place the rope on the cookie sheet and push into a crescent. Place 12 to each cookie sheet. Bake 15-18 minutes or until completely golden brown. Reuse the parchment lined cookie sheets to repeat. Let cool on the cookie sheet for 15 minutes and then store in a covered cookie jar. This cookie keeps nicely for a week or two. I like to store 8 to a twist tied cellophane bag and then in a cookie jar to keep them the freshest. Tie with a festive ribbon and give to your friends and family as gifts from your kitchen."]

* Per serving · 4 servings · Values may vary.

No additional tips available.