ITALIAN SESAME SEED COOKIES
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
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.)
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.
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
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.