Italian Sesame Seed Cookies (Gigulena)

This recipe is from Andrea “Drea” Anselmo, inspired by Antonina Taormina Anselmocomes, and courtesy of Louisiana Cookin’ Magazine



3 cups all purpose flour
1/8 teaspoon salt
2 teaspoons baking powder
4 tablespoons butter
4 tablespoons shortening
3/4 cup granulated sugar
1/4 cup milk
2 large eggs, beaten
2 teaspoons vanilla
3/4 cup sesame seeds

Preheat oven to 375ºF.

Into a bowl sift flour, salt, and baking powder.

In a separate mixing bowl, cream together the sugar, butter, and shortening until fluffy. To that mixture add milk, eggs, and vanilla. Gradually add the flour mixture a 1/2 cup
at a time, making a soft dough. Place the dough on a floured surface and knead the dough until smooth. Divide the dough into 4 pieces.

Roll each piece into a long cylinder about 1/2 inch in diameter, then cut in 2-inch pieces. Roll each piece in sesame seeds and place on to a greased cookie sheet about I inch apart.

Bake for about 20 to 25 minutes until they are a very light golden brown. Cool on a wire rack.

butter - cancer institute - public domain

sesame seeds public domain


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