Cookies "Regina"
Votes: 4
Time: 50 min.
Complexity: average
Quantity: 30 pcs.
Complexity: average
Quantity: 30 pcs.
Regina sesame cookies originate from the Sicilian city of Palermo, where they are considered a traditional pastry. They look like small ovals completely covered in sesame seeds. Knead the dough, shape the cookies, roll them in sesame seeds, and bake. They're incredibly easy to make, filling your home with the wonderful aroma of sesame seeds. These cookies aren't overly sweet and are perfect for snacking, with a cup of coffee, or for breakfast. They also keep for a long time, if you have the willpower not to eat them all at once.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g butter
- 1 cup of sugar
- 3 large eggs
- 4 cups of flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Zest of 1 small lemon
- 1 cup of milk
- 2 cups sesame seeds
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Recipes with similar ingredients: butter, sugar, eggs, premium flour, vanilla extract, lemon zest, milk, sesame
Cooking the dish according to the recipe:
- Preheat oven to 175°C and line 2 baking sheets with parchment paper or silicone baking mats.
- In a food processor, blend the butter and sugar until light and fluffy, then add the eggs one at a time. Add the flour, baking powder, vanilla, and lemon zest and continue mixing until a stiff dough forms.
- Scoop golf-ball-sized portions of the dough and roll them into ovals with your hands. Dip the dough in milk, then roll in sesame seeds. Place on prepared baking sheets, spacing them 2 inches apart. Bake until golden brown, 10-12 minutes. Cool the cookies completely on the baking sheets, or cool them on the baking sheets for 2 minutes, then transfer them to a wire rack and cool completely (if using the same baking sheets for another batch). The cookies can be stored in an airtight container for about 3 weeks.
Author of the recipe - The Hearty Boys is a catering company based in Chicago, USA.
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