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New Smyrna Easter Cookies

Yield about 9 1/2 dozen


  • 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)

How to Make It

  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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