These delicious, lightly sweetened cookies are perfect for dunking in coffee or tea. But beware…one is never enough!
- 1 ¾ cups butter (3 ½ cubes)
- 1-cup sugar
- 4 teaspoons baking powder
- 2 teaspoons vanilla extract
- 4 eggs, beaten
- 6 cups flour
- 1 ½ cups sesame seeds
- 1 egg yolk, beaten
- 2 teaspoons milk
- ½ teaspoon sugar
- Using electric mixer, cream butter, sugar, eggs, and vanilla.
- Mix dry ingredients in separate bowl.
- Add egg mixture to dry ingredients, blending well. Add 1 tablespoon of milk at a time if dough is too dry. Dough should be pliable but very dense.
- Scoop out portions of dough about the size of a small lemon.
- Roll into 8–10 inch thin, long ropes. Ropes should be no thicker than a pencil or a woman’s “pinkie” finger. Shape into twists.
- Dip tops of twists in bowl of sesame seeds; shake off excess seeds.
- Place twists on greased cookie sheet.
- Combine beaten egg yolk, 2 teaspoons milk, and ½ teaspoon sugar.
- Brush/dab each twist with egg yolk mixture.
- Bake at 350° for 20–25 minutes; tops should be a light, toasty brown. Be careful not to over brown or burn the cookies.
- Cool thoroughly; store in airtight container.
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