Seed Cookies
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 ⅓ | tablespoons |
baking powder
|
*
|
| 2 | cups |
vegetable shortening
|
*
|
| ¾ | cup |
buttermilk
|
|
| 4 | large |
eggs
medium |
|
| 1 | tablespoon |
vanilla extract
|
|
| ½ | cup |
margarine
|
|
| 1 | cup |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 2E+1 | ml |
baking powder
|
*
|
| 473 | ml |
vegetable shortening
|
*
|
| 177 | ml |
buttermilk
|
|
| 4 | large |
eggs
medium |
|
| 15 | ml |
vanilla extract
|
|
| 118 | ml |
margarine
|
|
| 237 | ml |
sesame seeds
|
|
Directions
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℉ (180℃) for 15 minutes.
Makes about 20 dozen; 42 cookies per lb.
