New Smyrna Easter Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter, softened |
1/2 cup shortening |
1/2 cup vegetable oil |
2 cups plus 1 teaspoon sugar, divided |
1/2 cup milk |
2 eggs |
1 teaspoon vanilla extract |
6 to 6 1/2 cups all-purpose flour, divided |
2 tablespoons baking powder |
2 egg yolks |
1/4 cup water |
1 cup sesame seeds (optional) |
Directions:
1. Combine butter, shortening, and oil in a large mixing bowl; beat until well blended. Gradually add 2 cups sugar, beating well. Add milk, 2 eggs, and vanilla; mix well.
2. Sift together 3 cups flour and baking powder; add to creamed mixture, beating until smooth. Sift remaining flour; gradually stir in enough flour to make a stiff dough.
3. Roll into 6-inch ropes; shape each rope into a circle, gently pinching ends together to seal. Place on greased cookie sheets.
4. Combine 2 egg yolks, water, and remaining sugar, beating well. Lightly brush each cookie with egg yolk mixture; sprinkle with sesame seeds, if desired.
5. Bake at 350° for 15 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to a wire racks to cool completely.
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