Ingredients
2 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 cup vegetable shortening
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
3 drops anise oil (optional)
3/4 cup toasted sesame seeds
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Preheat the oven to 375 . In a large bowl, sift the flour, sugar, and baking powder together. Work in the shortening as you would when making pie dough, to the consistency of coarse meal. Beat into the dough the eggs, milk, vanilla, and anise oil. The dough should be moist but not sticky. If the dough is too sticky, add a little more flour. Take a small portion of the dough and roll out to a 1/2 inch diameter cylinder. Spread some sesame seeds on a large piece of waxed paper and roll the dough in the seeds until the cylinder is completely covered. Cut the dough into 1 1/2 pieces on a diagonal. Place the cookies on a lightly greased sheet pan and bake for approximately 10-15 minutes, or until golden brown. Cool the cookies on a rack and store in an airtight container.