Well, finally I happened upon a recipe posted on the Minneapolis Food Examiner. With a bit of tweaking here and there, I now have a delicious copy of the bakery originals. I hope you enjoy them too!
Sesame Regina Cookies
8 tablespoons unsalted butter softened
1/2 cup granulated sugar
2 egg yolks
1/2 teaspoons vanilla
1/2 cup milk
zest of 1 small orange or 1 lemon
2 cups flour
2 teaspoons baking powder
1 cup sesame seeds
1/4 cup milk for brushing
Preheat oven to 375 degrees F. Place parchment paper on two baking sheets.
In a medium bowl combine the flour and baking powder. In a large mixing bowl (can use hand-held or stand mixer) beat the butter and sugar together. In separate additions, beat in the egg yolks, vanilla, zest and milk. Slowly add the flour mixture. Beat until the flour is added and the mixture combines into a ball. (It should cling to the beaters.) Cover and refrigerate for one hour or up to a day. (You may also make this ahead and freeze up to a week.)
Remove dough from the refrigerator and divide into four equal parts. Shape each piece into a ball. Keep other balls of dough in fridge while you work with the first ball. Divide each ball into four smaller balls (about 2 inches each). Roll ball in palm to make about an eight inch rope. With a knife, cut each rope into 2 inch pieces. Brush with milk and roll in sesame seeds. Place 1-2 inches apart on baking sheet.
Bake for twenty minutes until the cookies just start to brown. Bake each sheet separately - it allows for more uniform cooking. You may bake up to 25 minutes if you prefer your cookies browned. Cool on a rack.
Store in an airtight container. They last a good two weeks. But I bet you won't have them that long!
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1 comments:
These cookies sound wonderful Lia. Congratulations on being featured chef at CookEat&Share!
Have a wonderful sunday!
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