Italian Sesame Seed Cookies

4 ratings

These charming cookies look like tiny loaves of Italian bread. The friend who shared the recipe with me years ago said her family used to purchase them from an Italian pastry shop in Brooklyn each Christmas. Recipe yields 30-36 cookies.


  • 2 cups flour
  • 1 12 teaspoons baking powder
  • 34 cup sugar
  • 14 teaspoon salt
  • 23 cup shortening
  • 2 Organic Valley egg yolks, lightly beaten
  • 14 cup Organic Valley Milk
  • 1 teaspoon vanilla extract
  • 13 cup sesame seeds


Heat oven to 375 degrees. Grease two baking sheets. Sift flour and baking powder into large bowl. Stir in sugar and salt. Cut in shortening until it forms into coarse crumbs.

Combine egg yolks, milk and vanilla in a separate bowl. Stir egg mixture into flour mixture; do not overmix.

Turn dough onto a floured surface and knead lightly and briefly. Form dough into small ovals, using about 1 tablespoon of dough per cookie. Roll each one lightly in sesame seeds and place on baking sheets.

Bake 15 minutes. Cool to room temperature. Store airtight.

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