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Breaking Bread

Mexican Sesame Seed Cookies

By Floral Goodman

1 tablespoon whole anise seed
2 tablespoons boiling water
2/3 cup sugar
3/4 cup butter or margarine
1/8 teaspoon soda
1 egg
2 cups sifted flour
1 egg, lightly beaten
Toasted sesame seeds

Combine anise seed and boiling water and let stand. Beat together sugar and butter until fluffy. Beat in soda and egg. Drain anise seed and add to mixture. Stir in flour, a little at a time, and mix well. Wrap dough in waxed paper and refrigerate overnight. When ready to bake, roll dough into ½-inch balls. Place on ungreased baking sheets about 3 inches apart. Flatten to 1/16-inch thickness with the bottom of a glass. Brush tops with lightly beaten egg. Sprinkle each with toasted sesame seeds. Bake at 400 degrees 7-8 minutes or until lightly browned. Makes 6 dozen cookies.

From Montana District Women's Ministries Cookbook, edited by Floral Goodman, published by H&T Quality Offset Printing for Montana. Reprinted with permission.