Sesame Cookie Twists
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Sesame Cookie Twists
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
18 minutes
Prep Time:
50 minutes
Cook Method:
baked
Cook Temp:
350 degrees F
Directions:
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Berube says these twists are a family favorite. Her grown children still request them for special occasions. They’re softer cookies, not too sweet, great with coffee or tea.

1. Preheat oven to 350°F.
2. In a large bowl, use an electric mixer on medium-high speed to cream butter until fluffy, about 5 minutes. Gradually beat in
sugar, then one of the eggs. Batter should be pale yellow and fluffy.
3. In a medium bowl, sift together flour, baking powder, and cinnamon. Stir half the flour mixture into the butter mixture,
mixing on low speed just until incorporated. Add yogurt and vanilla and mix well, then add remaining flour and mix on low until
combined.
4. With well-floured hands, shape dough into walnut-size balls. Roll each ball into a rope about 6 to 7 inches long, fold in
half, and twist, lightly pinching the end. Place twists on an ungreased baking sheet, about 1 inch apart (cookies expand
slightly when baking). Lightly beat second egg. Brush cookies with beaten egg, then sprinkle with a large pinch of sesame
seeds.
5. Bake for 16 to 18 minutes or until light brown. Cool on a wire rack, then store in an airtight container. May be frozen.

Recipe courtesy of Regina Berube via Hannaford fresh Magazine May June 09.
3/4 cup Salted butter
1 cup Sugar
2 ea Egg
3 1/4 cup Flour
2 tsp Baking Powder
1/4 tsp Cinnamon, ground
1/2 cup Low fat plain yogurt
1 tsp Vanilla extract
2 Tbs Sesame seeds