New Smyrna Easter Cookies

Oxmoor House
about 9 1/2 dozen


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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)


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.

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.

Roll into 6-inch ropes; shape each rope into a circle, gently pinching ends together to seal. Place on greased cookie sheets.

Combine 2 egg yolks, water, and remaining sugar, beating well. Lightly brush each cookie with egg yolk mixture; sprinkle with sesame seeds, if desired.

Bake at 350° for 15 minutes or until lightly browned. Let cool slightly on cookie sheets; remove to a wire racks to cool completely.

Created date

February 2010