Italian Sesame Seed Cookies

“GIUGIULENI” (pronounced JuJulanie) I called these "little loaves of bread" when I was a kid. They are simply the best to dunk in a glass of milk. My mother made these for us when we were kids, Now my sister, Fran, makes them. ~Joe DiMaggio, 2010

source	DiMaggioFamily.com
categories	cookies, dessert, italian
yield	2 to 3 dozen
prep time
total time

INGREDIENTS

½ lb butter softened

1 cup sugar

3 Lrg eggs

1 tsp vanilla extract

Anise Flavoring/ extract

3 cup flour (may need to add more)

2 tsp baking powder

¼ tsp salt

Milk (for dipping, optional)

12 to 16 oz Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. Cream together butter and sugar. Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick). You may want to flour hands before shaping cookies.

3. Put sesame seeds shallow bowl or plate. Roll cookie logs in sesame seeds to coat. (Optional: Pour milk and a few drops of anise flavoring in a shallow bowl. Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.)

4. Place on a greased or parchment covered cookie sheet about 1 inch apart.

5. Bake at 425 degrees for 10 6. 15 minutes. Mine took longer. Keep peeking. Cool on racks. Can be frozen. Makes about 2 to 3 dozen.