Food > Recipe Directory > Courses/Meal Type > Dessert > Double-Baked Sesame Cookies
Double-Baked Sesame Cookies Recipe
Double-Baked Sesame Cookies
These not-too-sweet cookies, called paximadia in Greek, are very much like Italian biscotti and go well with a Greek coffee.
Ingredients
- 1/3 cup (75 mL) butter, softened
- 1/4 cup (60 mL) vegetable oil
- 1/2 cup (125 mL) granulated sugar
- 1 egg
- 1/4 cup (5 mL) warm milk
- 1/2 tsp (2 mL) vanilla
- 3 cups (750 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1 egg yolk
- 1/4 cup (60 mL) sesame seeds
Preparation
In large bowl, beat together butter, oil and sugar until fluffy; beat in egg. Stir in milk and vanilla.
In separate bowl, whisk together flour, baking powder and baking soda. Stir into butter mixture to form soft dough. On work surface, roll dough into 2-inch (5 cm) wide log. Halve log diagonally.
In small bowl, whisk egg yolk with 2 tsp (10 mL) water; brush all over log. Roll in sesame seeds to coat. Place log on parchment paper-lined rimless baking sheet (log will flatten slightly on baking sheet). Bake in centre of 325°F (160°C) oven until golden, about 30 minutes.
Remove from oven and let cool on pan on rack for 30 minutes. Slice diagonally into scant ½-inch (1 cm) thick slices; lay slices flat on rimless baking sheets. Bake in centre of oven, one sheet at a time and turning cookies over halfway through, until golden brown, about 15 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days.)
In separate bowl, whisk together flour, baking powder and baking soda. Stir into butter mixture to form soft dough. On work surface, roll dough into 2-inch (5 cm) wide log. Halve log diagonally.
In small bowl, whisk egg yolk with 2 tsp (10 mL) water; brush all over log. Roll in sesame seeds to coat. Place log on parchment paper-lined rimless baking sheet (log will flatten slightly on baking sheet). Bake in centre of 325°F (160°C) oven until golden, about 30 minutes.
Remove from oven and let cool on pan on rack for 30 minutes. Slice diagonally into scant ½-inch (1 cm) thick slices; lay slices flat on rimless baking sheets. Bake in centre of oven, one sheet at a time and turning cookies over halfway through, until golden brown, about 15 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days.)
- Serving(s)
- 24
| Per cookie: about | |
|---|---|
| Calories | 132 |
| Protein | 3 g |
| Fat (total) | 6 g |
| Sat. Fat | 2 g |
| Carbohydrate | 16 g |
| Fibre | 1 g |
| Cholesterol | 24 mg |
| Sodium | 49 mg |
| Calcium | 1 % RDI |
| Iron | 6 % RDI |
| Vitamin A | 3 % RDI |
| Folate | 10 % RDI |
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Source
Homemakers Magazine: September 2003
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