Difficulty: Average
Freezes Well
Yield: 5-6 dozen
Ingredients:
- 3/4 cup sesame seeds (about 1/4 pound)
- 1/2 cup fine coconut
- 2 cups flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter (see note below)
- 1 egg
- 1-1/4 cups sugar
- 1 teaspoon vanilla
Instructions:
Note: The butter should be part lard if possible. May substitute 2 tablespoons lard or shortening for 2 tablespoons butter.
- Roast the sesame seeds at 250° for 15 minutes.
- Combine with the coconut. Set aside.
- Turn oven to 350°.
- Mix flour, baking powder, soda and salt together. Set aside.
- Cream the butter and egg.
- Add sugar and vanilla, mixing well.
- Add the dry ingredients beating until well blended.
- Add the sesame seeds and coconut.
- Chill the dough.
- Roll into walnut sized balls, place on a lightly greased cookie sheet and press down in a crisscross pattern with the tines of a fork.
- Bake for 12 minutes.
- Leave the cookies on the cookie sheet for 2 minutes after removal from the oven to prevent crumbling.
- Store in an airtight container.