These delightful sesame-seed-coated cookies go great with ice cream for a summer dessert.

Source: Midwest Living


Recipe Summary

25 mins
40 mins
1 hr 5 mins
About 72


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined.

  • Beat in eggs and vanilla, scraping sides of bowl occasionally. Alternately beat in flour and 1/3 cup milk. Divide dough in thirds. Cover; chill 3 hours or until dough is easy to handle.

  • Divide each third of dough into three portions. Roll each into a 20-inch-long rope; cut into 2-1/2-inch pieces. Dip cut pieces in remaining 3 tablespoons of milk. Then, roll in sesame seed. Place 1 inch apart on ungreased cookie sheets.

  • Bake in a 400 degree F oven for 8 to 9 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Serve with ice cream, if you like. Makes about 72.


To use less sesame seed, on lightly floured surface, roll 1/3 of the dough at a time into a 12x6-inch rectangle. Brush with milk; sprinkle with about 3 tablespoons of sesame seed. With a pastry wheel or knife, cut into 3x1/2-inch strips. Transfer to an ungreased cookie sheet. Place the cookies 1 inch apart. Bake in a 400 degree F oven for 7 to 8 minutes or until the edges are golden. Cool the cookies on a wire rack. Repeat with the remaining dough and sesame seed. Makes 144.

Nutrition Facts

47 calories; fat 3g; cholesterol 5mg; carbohydrates 5g; sodium 15mg.