Cousin Victoria's Sicilian Sesame Cookies

Biscotti Di Regina
Sesame Cookies

This recipe comes from my cousin Victoria who married a fellow who was a Sicilian. His mother taught Victoria her way of making this cookie. But Victoria was never pleased with the results, so when they moved to America Victoria changed the recipe to what she thought would be a better cookie. Her husband never complained so I guess the change was for the better. We think this recipe is perfect too. Hope you enjoy the cookies as much as we do.

1/2 cup sugar
1 stick unsalted butter, softened
1 large egg
1/3 cup milk
1 tsp vanilla extract
2 1/4 cups unbleached all purpose flour
1 tbsp baking powder

1 cup milk in a small bowl, set aside
1 cup sesame seeds in a shallow bowl, set aside

Preheat the oven to 375 degrees

Yield: approx. 30 to 40 cookies

With an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy.
Add the large egg, milk, and the vanilla extract. Mix until well blended.

Turn mixer to low speed and add the flour a little at a time, also add the baking powder. Mix until blended but Do Not over mix.

Lightly flour a bread board, and turn out the dough onto the board and knead until completely blended. The dough will be soft.

With your hands, roll the dough into 1 inch balls. Roll the balls into the bowl with the milk and then the bowl with the sesame seeds. The milk will help the sesame seeds to stick to the dough.

Place the cookies on a parchment lined cookie sheet at least 2 inches apart. using your fingers, gently press the tops of the cookies to flatten a bit.

Bake the cookies for 12 to 15 mins, or until slightly browned.

Remove the cookies from the cookie sheet with a metal spatula and place on a wire cooling rack. Let cool completely. Store in an air tight container.