Sesame Seed Twists Recipe

From Dorothy McNett's Recipe Book.

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Sesame Seed Twists

From Dorothy McNett's recipes at This is a traditional twisted cookie from Chinese street vendors. I like these served with fresh local fruits and custard.

1/2 cup unsalted butter, softened
1/2 cup raw sugar
2 egg yolks
1/4 cup half and half, or almond milk
2 1/4 cups all purpose unbleached flour
1 teaspoon baking powder
1/4 teaspoon sea salt

1 egg
3-4 tablespoons sesame seeds

Preheat oven to 350 degrees. With electric beater, cream butter and sugar. Beat in the 2 egg yolks and then the half and half. In another bowl, whisk the flour, baking powder and salt. Gradually add to the butter mixture. To shape cookies, pinch off about 1 inch balls of dough and roll each into a 7 inch strand. Bring ends together and twist. Place slightly apart on parchment or silicone lined baking sheets. Whisk the remaining egg very well and brush it lightly over the cookies and sprinkle with sesame seeds. Bake about 15 minutes, until golden.

Recipe created 2004-08-02.

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