My grandma makes these cookies every Christmas, as well as about 50 other kinds. These are my least favorite. BUT, when I dip them into a mug of strong coffee, and I needed a lot of coffee this year because I left Taiwan the day before Christmas Eve and then flew to San Diego and was there fore less than 12 hours before flying to New York through the terrible Chicago O'hareport and then ate like 5 pounds of chicken wings all before sleeping even once, they become my favorite cookie!
With strong almond flavor and soft sesame undertones, they are nutty and savory and delicious. They are crunchy like biscotti, but not AS crunchy as biscotti, so your teeth are safe.
Butter Count: 0 Tbsp
1 cup sugar
1 cup vegetable shortening
2 tsp baking powder
2 tsp almond extract
3 cups flour
1 bowl milk for dipping
1 bowl raw sesame seeds
1. Preheat the oven to 375F.
2. Add the sugar, eggs, shortening, baking powder, and almond extract to a stand mixer fit with a paddle attachment. Mix on medium speed until well-combined.
3. Add the flour 1 cup at a time, and mix over medium speed until the flour is fully incorporated.
4. Transfer the dough to a lightly floured surface and roll it into several ropes about 1/2-inch thick. Cut the ropes every 2 inches.
5. Dip each 2-inch segment into the milk and roll it around. Transfer the milked dough to the sesame seeds and roll around until fully covered.
6. Place the rolled cookies onto a baking sheet and bake 20 minutes. Cool on a wire rack before eating. Feel free to dust with powdered sugar if you have a sweet tooth!