Categories: Cookies
Ingredients
- 3 cups all-purpose flour (pack it down in the cup when you measure it)
- 3/4 cup white (granulated) sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup butter, softened (1 stick, 4 ounces, 1/4 pound)
- 2 large eggs, beaten (just whip them up in a glass with a fork)
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup whole milk in a bowl (not a misprint—you need 1/2 cup total)
- 3/4 cup sesame seeds
Directions
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Preheat oven to 375 degrees F., rack in the middle position.
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Grease your cookie sheets or spray them with Pam or another nonstick cooking spray. You can also use parchment paper, if you prefer.
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In a large bowl, stir together the flour, sugar, baking powder, and salt. Mix them up until they’re well blended.
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Cut the butter into pieces and add them to the bowl. Blend them in with a pastry blender, or a fork, or two knives until the mixture resembles coarse cornmeal.
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Make a well in the center of the flour mixture and add the beaten eggs, 1/4 cup milk, and the vanilla extract. Mix with a spoon until a soft dough forms.
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Divide the dough into 4 pieces. (Just eyeball it— this doesn’t have to be perfect.)
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With your hands, roll each dough piece out into a long roll (resembling a snake) that’s approximately 1/2 inch in diameter. The rolls should be about 24 inches long.
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Cut the rolls into 2-inch pieces with a sharp knife.
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Put the sesame seeds in a shallow bowl. Dip each piece into the bowl of milk, and then roll it in the seeds. (The milk will make the seeds stick to the cookie dough.)
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Place the sesame-covered pieces one inch apart on greased or Pammed cookie sheets. (Parchment paper or baking paper works well also.)
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Bake the cookies at 375 degrees F. for 20 to 25 minutes, or until they’re golden brown.
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Let the cookies sit on the cookie sheets for one or two minutes, and then remove them to a wire rack to cool completely.
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Makes 4 dozen