Sesame Cookies (Banh Me)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
50 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup toasted sesame seeds 2-1/4 cups all-purpose flour, sifted 1 teaspoon baking powder
1/2 teaspoon baking soda 1-1/2 cups vegetable shortening 1 cup sugar
2 whole eggs 1 teaspoon vanilla extract all-purpose flour, for dusting
1 egg yolk mixed with 1 teaspoon water



1 Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
2 Prepare the sesame seeds. Reserve 1/4 cup to garnish the cookies; coarsely grind the remaining seeds.
3 Combine the ground sesame seeds, sifted flour, baking powder and baking soda in a bowl.
4 In a mixing bowl, cream the shortening and sugar until fluffy. Add the eggs, one at a time, and beat until smooth after each addition. Add the vanilla and stir to combine. Add the dry ingredients to the creamed mixture, a little at a time, and mix until well combined. The dough will be moist and pull away from the sides of the bowl.
5 Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with the palm of your hand to form a 1-1/2 inch round. Place the cookies 2 inches apart on the baking sheets; freeze for 20 minutes.
6 Brush the cookies with the egg wash. Press the reserved sesame seeds into the dough. Bake for 15 to 20 minutes, or until lightly browned. Remove and allow to cool. Store in an airtight cookie tin for up to 2 weeks.

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