Last year was the first year I found a recipe for a sesame cookie that had the consistency, taste, and aroma of an Italian Brooklyn bakery's cookie. It must have the right weight and aftertaste to be able to dunk in a cup of coffee. Besides a bagel, or a crumb bun, or a pastry, or a chunk of buttered Italian bread, a sesame seeded cookie is one of my favorite Brooklyn breakfast's.
The secret to the success is the anise extract. I opened the bottle and held it under my son's nose and asked him what he smelled. He thought medicine, or cough syrup. Huh? If anything it smells more like black licorice to me. He replied he hated black licorice and it smells "mediciney" to him. One person's delectable odor is another's gross one. Funny thing is after they were baked he couldn't stay away from the cookies. This recipe gets two big thumbs up!
3 cups flour
1 cup sugar
3 large eggs
1 cup Crisco shortening
2 tsp baking powder
2 tsp anise extract
raw sesame seeds
Preheat oven to 375
In a large bowl add eggs, sugar, Crisco, baking powder and anise extract. Mix everything well.
Add the flour and mix well.
Take a piece of dough, roll it to about 1/2" thick and cut it every 2".
Take each piece, wet it in milk and then roll it in the sesame seed.
Place all the cookies on a parchment lined baking sheet and bake for 20 minutes.