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Oct. 25
visitor: 1509
ITALIAN SESAME SEED COOKIES
“GIUGIULENI”
(pronounced JuJulanie)

I called these "little loaves of bread" when I was a kid.
They are simply the best to dunk in a glass of milk.
My mother made these for us when we were kids,
Now my sister, Fran, makes them.
~Joe DiMaggio, 2010

 Ingredients:
½ pound butter - softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
Anise Flavoring/ extract
3 cups flour (may need to add more)
2 teaspoons baking powder
¼ teaspoon salt
Milk (for dipping, optional)
12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)
.
PREPARATION:
Preheat oven to 425 degrees.

Cream together butter and sugar.  Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick).  You may want to flour hands before shaping cookies.

Put sesame seeds shallow bowl or plate.  Roll cookie logs in sesame seeds to coat.  (Optional:  Pour milk and a few drops of anise flavoring in a shallow bowl.  Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.)

 Place on a greased or parchment covered cookie sheet about 1 inch apart.

Bake at 425 degrees for 10 – 15 minutes. Mine took longer. Keep peeking.  Cool on racks.  Can be frozen.  Makes about 2 to 3 dozen.
 

Recipe II
Ingredients:
1 cup butter
3/4 cup sugar
1 egg, room temperature
2 teaspoons anise extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk, or as needed
1 cup sesame seeds

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.  Dough may be cooled in refrigerator for easier handling.

3. Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk (OPTIONAL), then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.

4. Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks.

 Store in an airtight container at room temperature.