Chinese sesame cookies

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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 egg
1 teaspoon almond extract
3/4 – 1 cup white sesame seeds, toasted

1. Sift flour, baking powder, baking soda, and salt into a bowl.
2. 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.
3. 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).
4. Preheat oven to 325 degrees.
5. Pour some toasted sesame seeds into a small bowl (e.g. rice bowl).
6. 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.
7. 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

Approximate time:

1. Thirty minutes to prepare dough.
2. Chill for 4 hours or overnight.
3. It takes about 1 1/2 hours to shape cookies and to bake.