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- S. Chokel
- 3/4 cup (175 ml) sesame seeds
- 1/2 cup (125 ml) coconut
- 2 cups (475 ml) flour
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/2 tsp (2 ml) salt
- 3/4 cup (175 ml) butter
- 1 cup (225 ml) of brown sugar
- 1 whole egg
- 1 tsp (5 ml) vanilla
- Toast the sesame seeds for about 5 mintues, toast the coconut for 5 minutes more, (do not over brown these).
- Sift the flour, baking powder, baking soda, and salt together and set aside.
- Cream together the butter, brown sugar, then add egg and vanilla.
- Add the sesame seeds and coconut; mix well.
- Add dry ingredients and mix well.
- Chill dough.
- Shape into balls, put on greased cookie sheet.
- Press down with the bottom of a glass.
- Bake for 10 minutes at 350 degrees (175 C.).
- This recipe for Sesame Seed Cookies is decadently wonderful. They are the best. We like them with desert wines and fruit. Also, very good with an iced coffee and a sunny day!
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