How To make Seed Cookies

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2 1/2 pounds flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/3 tablespoons baking powder
2 rounded cups shortening
3/4 cup buttermilk
4 medium eggs
1 tablespoon vanilla
1/2 cup margarine
1 cup sesame seeds -- about
Sift all of the dry ingredients in a large bowl. Work in the shortening like pie crust. Add buttermilk, eggs, and vanilla. Mix well, mixture will look like pie crust. Let margarine stand at room temperature until soft. Work into the above mixture with your hands. Roll portions of dough to size desired. Cut and roll in sesame seeds. Bake at 350 for 15 minutes. Makes about 20 dozen; 42 cookies per lb. Input: 11/16/91

How To make Seed Cookies's Videos

4 Healthy Gluten Free Cookie Recipes Using Flaxseeds, Pumpkin Seeds, Sesame Seeds, Sunflower Seeds

Healthy cookie recipes | Gluten free cookie recipes | seed cookies
Flaxseed cookies | Pumpkin seed cookies | sesame seed cookies | sunflower
seed cookies
#glutenfreecookies #seedcookies #healthycookies

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How to Make Sesame Cookies | Buddy Valastro

The Cake Boss shows you how to make one of Rach's favorites: his sesame cookies.

Sesame seed cookie recipe | How to make cookies

These sesame cookies are for you if you like a bit of savoury nutty cookies. This cookie recipe is unbelievably easy and calls for a handful of ingredients that you probably have in your pantry. Essentially, these are butter cookies, sprinkled with sesame seeds on the tops. And that sesame flavour and texture make this cookie dough recipe exclusive and delicious while being so easy. It’s so quick to make these sesame seed cookies, you can probably bake them within just 30 minutes. Indeed, it’s a super quick cookie recipe, so suitable for beginners too. Baking this pastry with sesame seeds is so enjoyable, needless to say homemade sesame cookies are super healthy due to all the nutritional benefits of sesame seeds. Try this dessert recipe if you like toned down cookies sweetness wise. It’s also very nice to snack on cookies with sesame, we ensure to pack a cookie or two when packing lunch. Enjoy these crunchy nutty chewy cookies with sesame seeds. The recipe itself is the easiest and it doesn’t require any proofing or chilling, so anyone can make these in no time.

???? Homemade honey cookies with sesame seeds:

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Ingredients:

30 g / 0.06 lbs softened butter
50 g / 0.11 lbs sugar
1 egg
A pinch of salt
1 tsp baking powder
1 tsp lemon juice concentrate
120 g / 0.26 lbs sesame seeds
1/3 cup (50 g) all-purpose flour

Bake in a preheated oven at 180°C (350°F) for 13-15 minutes. Note that baking time may vary depending on the oven being used.

We made 12 cookies

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Lemon Poppy Seed Cookies Full of Fresh Citrus Flavor

These soft and chewy lemon poppy seed cookies have the same bright and buttery flavor as their muffin counterparts! My recipe skips the extracts and artificial flavors and gets its flavor from real lemons instead.

Recipe:

Ingredients
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 Tablespoons lemon zest
2 large egg yolks, room temperature preferred
3 Tablespoons lemon juice (fresh squeezed preferred)
3 cups all purpose flour (375g)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ teaspoons poppy seeds
Lemon Glaze
1 ¼ cups powdered sugar (160g)
1 ½ - 2 Tablespoons lemon juice

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Lemon zester (Affiliate Link):
Lemon juicer (Affiliate Link):
Baking sheet (Affiliate Link):

Instructions
00:00 Introduction
02:43 Combine butter, sugar, and lemon zest in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
03:40 Add egg yolks and lemon juice and stir until well-combined.
05:00 In a separate medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
05:57 Gradually add dry ingredients to wet and stir until completely combined.
06:45 Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days.
07:05 About 15 minutes before the dough has finished chilling, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
07:15 Once dough has finished chilling, scoop by level 1.5 Tablespoon-sized portions. Roll the dough between your palms so that you have a round ball, then place cookie dough at least 2” apart on prepared cookie sheet.
08:12 Bake on 350F (175C) for 11-12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze.
Lemon Glaze
08:25 Whisk together powdered sugar with 1 ½ Tablespoons of lemon juice. Add more lemon juice as needed until you have a smooth glaze that ribbons off of your whisk and holds its shape for several seconds before dissolving into the bowl.
10:05 Drizzle glaze over cookies. Allow glaze to harden before serving.

Notes
Lemons
When zesting lemons, be sure not to zest too deep! Once you reach the papery white layer (the “pith”) stop zesting. The pith is bitter and doesn’t have the fresh citrus flavor we want. Always zest your lemons before squeezing them.
Storing
Once glaze has hardened, store in an airtight container at room temperature for up to 5 days.

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