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Chinese sesame cookies
(from the kitchen of Meijean Chan)
Makes 80 – 90 cookies, about 2 inches diameter
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1/2 cup shortening
3/4 cup white sugar (can substitute Splenda)
1/4 cup brown sugar (used dark brown sugar)
1 teaspoon almond extract
3/4 – 1 cup white sesame seeds, toasted
- Sift flour, baking powder, baking soda, and salt into a bowl.
- Using mixer, beat butter, shortening, white and brown sugars. Add the egg and almond extract, and beat until blended. Add the flour mixture (in 2 or 3 portions) and mix well. The dough is moist.
- Using your hands form the dough into 4 rolls or logs approximately 6-7 inches long. Wrap in wax paper and refrigerate for 4 hours or longer (preferably overnight).
- Preheat oven to 325 degrees.
- Pour some toasted sesame seeds into a small bowl (e.g. rice bowl).
- Take one log at a time from refrigerator and slice into 20-24 slices. Roll each slice into a small ball and roll ball in sesame seeds to cover. I used a small spoon rather than my fingers. Place on lightly greased cookie sheet about 1 1/2 inches apart.
- Bake for 15-17 minutes, or until a fork inserted in the middle comes out clean and they easily lift from the baking sheet. Let cool for a couple of minutes before placing on cookie racks to cool completely. Cool thoroughly before storing in a container.
Estimated cost: $4.00
- Thirty minutes to prepare dough.
- Chill for 4 hours or overnight.
- It takes about 1 1/2 hours to shape cookies and to bake.