Sesame Regina Cookies - Sweet Maria*

By mariannefeldman

*adapted from Sweet Maria's Italian Cookie Tray by Maria Bruscino Sanchez
p27
*Good recipe

**Cookies softened in container-try baking longer at 350

Ingredients

• For double batch:
• 1/4 lb butter, softened
• 1/2 cup sugar
• 1 egg
• 1/3 cup milk
• 1 tsp vanilla extract
• 1/2 tsp hazelnut extract (not in original recipe)
• 2 1/4 cups flour
• 1 tbs baking powder
• additional milk
• sesame seeds
• .................
• 1/2 lb butter, softened
• 1 cup sugar
• 2 eggs
• 2/3 cup milk
• 2 tsp vanilla extract
• 1 tsp hazelnut extract (not in original recipe)
• 4 1/2 cups flour
• 2 tbs baking powder
• additional milk
• cups sesame seeds
• ..............
• For triple batch:
• 3/4 lb butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 cup milk
• 3 tsp vanilla extract
• 1 1/2 tsp hazelnut extract
• 6 3/4 cups flour
• 3 tbs baking powder
• additional milk
• cups sesame seeds

Preparation

Step 1

Preheat oven to 375 (350 for 25 mins worked well)
In an electric mixer cream butter & sugar til light
Add egg, milk & vanilla & nut extracts
Mix til well blended
On low speed gradually add flour & baking powder
Turn out dough onto lightly floured surface & knead til blended
This will be a soft dough - let dough sit for a few mins-becomes less sticky (try refrigerating for 30 mins)
Roll into logs 1-inch in diameter, Cut the logs into 2 inch lengths
Roll logs in bowl filled w/additional milk (abt 1/4 cup), then in a bowl filled with sesame seeds
This will help the seeds adhere
Place cookies on parchment lined cookie sheets, spacing them 2" apart

Bake for 12-15 mins at 375/ or 25 mins at 350 or til lightly browned
Remove cookie sheet from oven
Use metal spatula to transfer cookies from cookie sheet onto wire cooling rack
Cool
Store in airtight container