This sesame-topped cookie originating in Greece is not overly sweet, just buttery and crunchy.
Ingredients: 1/2 cup butter or margarine, softened, 1/2 cup granulated sugar, 3 egg yolks, 1/4 cup half-and-half, 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2-3 tablespoons sesame seeds.
Instructions: Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In large mixing bowl, beat butter and sugar until creamy. Beat in 2 of the egg yolks, one at a time. Mix in 3 tablespoons of the half-and-half. In another bowl, stir together the flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly.
To shape cookies, pinch off 1-inch balls of dough; roll each into a 7-inch strand. Bring ends together and twist 2 or 3 times. Place slightly apart on prepared baking sheets. Beat remaining egg yolk with remaining 1 tablespoon half-and-half; brush lightly over cookies and sprinkle with sesame seeds.
Bake in preheated 350 degree oven for 15 minutes or until golden. Transfer to wire racks to cool completely. Store airtight.
Makes about 2-3 dozen.
"Sunset Cookies", Lane Publishing Co., Menlo Park, CA, 1985.
Cookies Rule!!!
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