Italian Sesame Seed Cookies (Giuggiulena)

Italian Sesame Seed Cookies (Giuggiulena) takes roughly 1 hour from beginning to end. This recipe serves 72 and costs 38 cents per serving. One portion of this dish contains approximately 3g of protein, 11g of fat, and a total of 196 calories. 433 people have tried and liked this recipe. Several people really liked this Mediterranean dish. It works well as a very affordable hor d'oeuvre. If you have canolan oil, sesame seeds, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Brown Eyed Baker. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. If you like this recipe, you might also like recipes such as Italian Sesame Seed Cookies, Italian Sesame Seed Cookies, and Sesame Seed Cookies.

Servings: 72

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. Place the sesame seeds in a shallow bowl; set aside.2. In a large bowl, whisk together the flour, baking powder and salt; set aside.3. With an electric mixer, cream together the vegetable shortening and sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract and anise oil, and beat until completely combined, scraping the sides of the bowl as necessary. Reduce the mixer speed to low and gradually add all of the flour mixture until it is thoroughly combined. 4. Turn the dough out onto a clean work surface and break off a handful-size piece of dough and knead 5 to 10 times, or until smooth. Using your hands, gently roll the dough into a log about 1-inch in diameter. Cut the log into 3-inch pieces, roll in the sesame seeds, pressing them to adhere, and place on the prepared baking sheet. Repeat until you have used up all of the dough.5. Bake until the cookies are golden brown, 25 to 30 minutes. Allow the cookies to sit on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 2 weeks.

 

Step by step:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

2. Place the sesame seeds in a shallow bowl; set aside.

3. In a large bowl, whisk together the flour, baking powder and salt; set aside.

4. With an electric mixer, cream together the vegetable shortening and sugar until light and fluffy, about 2 minutes.

5. Add the eggs, vanilla extract and anise oil, and beat until completely combined, scraping the sides of the bowl as necessary. Reduce the mixer speed to low and gradually add all of the flour mixture until it is thoroughly combined.

6. Turn the dough out onto a clean work surface and break off a handful-size piece of dough and knead 5 to 10 times, or until smooth. Using your hands, gently roll the dough into a log about 1-inch in diameter.

7. Cut the log into 3-inch pieces, roll in the sesame seeds, pressing them to adhere, and place on the prepared baking sheet. Repeat until you have used up all of the dough.

8. Bake until the cookies are golden brown, 25 to 30 minutes. Allow the cookies to sit on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 2 weeks.

Nutrition Information:

covered percent of daily need