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Sesame Seed Cookies
From Dorothy McNett's recipes at www.dorothymcnett.com. Early Chinese populations and restaurants in San Francisco and Monterey brought these to the tables and to the streets to eat with fresh fruits. Here's my version.
1 cup lard (or unsalted organic butter, softened)
Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mat, or parchment paper. In batter bowl, cream the butter and sugar until light and fluffy, adding the egg and almond extract. In a small bowl, whisk together the flour, salt and baking powder. Add to the creamed mixture and blend well. In a small bowl whisk the egg yolk and water. Shape cookies with your hands into 2 inch rounds. Brush the tops with a bit of the egg yolk mixture and then dip into the sesame seeds. Place on baking sheets, about 2 inches apart, with the sesame seeds facing up. Bake about 12 - 14 minutes, or until lightly browned. Cool on wire racks.
Recipe created 2013-07-22.