Italian Sesame Seed Cookies
A classic Italian cookie often made at the holidays but enjoyable throughout the year
Equipment
- Rolling Pin
Ingredients
- 1 cup 1 cup coconut oil
- 1 3/4 cups 1 3/4 cup sugar
- 2 eggs (or egg substitute- I use flax seed method or Bobs Red Mill egg substitute
- 2/3 cup sesame seeds plus more for topping off cookies
- 4 cups 4 cups Gluten Free Flour (You can use regular flour if Gluten is not an issue for you) 2 tablespoons baking powder 1/4 cup Anisette liqueur
- 2 tablespoons baking powder
- 1/4 cup Anisette liqueur
Instructions
- Preheat oven 350 degrees
- Mix coconut oil, sugar, eggs( or vegan substitute) in bowl until fluffy. Make sure you have liquefied your coconut oil which can easily be done in the microwave. Stir in one third cup sesame seeds. Blend all together.
- Add in dry ingredients to above, alternating with the Anisette. If the batter is too thick add more Anisette. Chill until stiff and able to roll into desired shape.
- Put remaining sesame seeds on to a flat surface. Press dough into the sesame seeds. Loop the ends over to make a cookie effect. Bake 8 to 10 minutes or until lightly browned. Batter can be made days in advance and kept cold in refrigerator. Depending on size you can easily get 4-5 dozen cookies. Less if made bigger.