Hi, All! I have most of my American Great American recipe cards, (never did receive all of them from the company) but am missing the sesame cookie from section 16. These are a family favorite and I haven't made them in years. I know that they're different from most recipes because instead of adding the sesame seeds into the batter, you form the dough into small balls and then roll the balls in (untoasted?) sesame seeds. I would dearly love to get another copy of this recipe. Thank you so much, everyone!
This recipe is from the 1973 McCall's Great American Recipe Card set. It's not contained in the 1971 Betty Crocker Recipe Card set.
FOR THE DOUGH:
4 cups unsifted all-purpose flour
2 cups regular margarine
4 egg yolks, slightly beaten
1 cup dairy sour cream
FOR THE FILLING:
1 1/4 lb walnuts, ground
1 cup granulated sugar
1/2 cup milk
1 tablespoon almond extract
1 egg, beaten (for brushing on tops)
TO MAKE THE MAKE DOUGH:
Place flour in large bowl. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Add egg yolks and sour cream; stir until combined. Turn out on lightly floured surface, and knead until dough is smooth and can be shaped into ball. If too sticky, knead in more flour. (Dough can be refrigerated until ready to use.)
TO MAKE THE FILLING:
In medium bowl, combine nuts, granulated sugar, milk, and almond extract; blend well.
Preheat oven to 400 degrees F. Grease cookie sheets.
TO SHAPE THE KIFLI:
On lightly floured surface, roll out a quarter of dough at a time, to measure 16-by-12 inches, 1/8 inch thick. With pastry wheel, cut into 2-inch squares.
Place generous 1/2 teaspoon filling in center of each square, then bring 2 opposite corners, overlapping, over filling; pinch edges together to seal. Place on cookie sheets. Brush lightly with egg.
Bake 10 to 12 minutes, or until golden. Remove and roll in confectioners' sugar. Let cool on wire rack.
Makes 16 dozen
Source: McCall's Great American Recipe Cards - 1973 edition;
Card #10k Holidays - Kifli
Hi, Peanut Patty! Thanks for the reply. Unfortunately, that's not the one I'm looking for. Guess I should have mentioned that my cards are from the 1990s. The cookies are aren't filled. The dough is formed into balls then rolled in the sesame seeds and baked.
Sesame Seed Cookies
•280g (2 cups) all-purpose flour (dip and sweep)
•150g (2/3 cup) butter, at room temperature, cut into cubes
•105g (1/2 cup) sugar
•1 teaspoon baking soda
•1/2 teaspoon pure vanilla extract
•1 large egg
•75g (1/2 cup) sesame seeds
1.Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
2.Toast the sesame seeds in a small pan at medium heat until they are golden brown and give off their fragrance. Stir frequently. Put the sesame seeds in a bowl and set aside.
3.Combine the flour and baking soda in a bowl and set aside.
4.Place the butter in a mixing bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and mix until creamy. Add the egg and mix well. Then add the vanilla and mix. Stop the machine and scrape down the sides and bottom of the bowl with a rubber spatula during these steps when needed to be sure they are all mixed.
5.Add the flour mixture and mix until incorporated.
6.Take 25 gram pieces ( a little bit more than 1 tablespoon can take) of the dough and roll them into balls. Alternatively, you can divide the dough equally into 22 pieces and roll them into balls as this recipe makes 22 cookies. Press the balls with a flat-bottomed glass or a measuring cup to flatten them evenly. Place the doughs on the baking sheet. Then put the doughs-one by one-into the bowl that is full of sesame seeds and cover both sides with them. You can gently use your fingers to make sure that sesame seeds stick to the doughs. After you cover the doughs with sesame seeds, place them on the baking sheet and bake for 16 minutes until the center of the cookies become firm.
7.Remove the cookies from the oven and let them stay on the baking sheet for 20 minues. As they cool, they become crunchy.
Thank's for the new recipe of cookies. I tried them yesterday, taste delicious! I even took these cookies to work in containers from here https://allinpackaging.co.uk/ , I often take homemade bakeries to work. My colleagues commended these cookies too.