You may have forgotten about this Italian take on sesame seed cookies, but their cakelike texture and sweetness will remind you why they’re an old favorite.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
Cream 1 cup butter and 1 cup sugar until light and fluffy. Beat in 1 egg and add gradually 1/2 cup milk and 1 tablespoon vanilla extract. Sift together into a bowl 5 cups flour, 3/4 teaspoon salt, and 2 tablespoons double-action baking powder. Make a hollow in the center and gradually work in the butter-sugar mixture. If the dough seems too dry, add more milk. Shape the dough into a ball and chill it in the refrigerator for at least 1 hour.
Wash and drain well 1/2 pound sesame seeds. Break off pieces of the chilled dough the size of walnuts and flatten them slightly between the palms. Roll the biscuits in the sesame seeds and bake them on a cookie sheet 1/2 inch apart in a hot oven (450° F.) for 10 to 12 minutes, or until golden. Makes 5 dozen biscuits.
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