Sesame Seed Shortbread Cookies – a delicious recipe with flour, sugar, baking powder, vegetable shortening, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 .
2
In a large bowl, sift the flour, sugar, and baking powder together.
3
Work in the shortening as you would when making pie dough, to the consistency of coarse meal.
4
Beat into the dough the eggs, milk, vanilla, and anise oil. The dough should be moist but not sticky. If the dough is too sticky, add a little more flour.
5
Take a small portion of the dough and roll out to a 1/2 inch diameter cylinder.
6
Spread some sesame seeds on a large piece of waxed paper and roll the dough in the seeds until the cylinder is completely covered.
7
Cut the dough into 1 1/2 pieces on a diagonal.
8
Place the cookies on a lightly greased sheet pan and bake for approximately 10-15 minutes, or until golden brown.
9
Cool the cookies on a rack and store in an airtight container.
1426
kcal
Calories
104
g
Fat
107
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 cup vegetable shortening, and more.
Yes, Sesame Seed Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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