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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - Unsalted Butter, slightly softened
  • 1 tablespoons - Granulated Sugar
  • 1 1/2 teaspoons - Vanilla Extract
  • 1 cups - All Purpose Flour
  • 1/2 cups - Sesame Seeds
  • 3/4 cups - Confectioners' Sugar
  • Directions:

    1. Preheat oven to 425 degrees. Lightly grease large baking sheet and set aside.

    2. Cream butter, granulated sugar and vanilla in medium-size bowl with hand electric mixer at high speed until light and fluffy, about 3 minutes. Add flour and sesame seeds and beat at moderate speed only enough to combine.

    3. Roll dough, about ½ tablespoon at a time, into logs the size of your thumb, and space 1 inch apart on baking sheet.

    4. Slide onto middle oven shelf and bake until firm and golden brown around edges, about 15 minutes.

    5. Place confectioners' sugar in small paper bag. As soon as cookies come out of oven, drop into bag, several at a time, and gently roll in sugar until thoroughly coated, taking care not to burn yourself.

    6. Carefully transfer sugared cookies to wire rack set over wax paper and cool to room temperature. Store between sheets of wax paper in airtight container. If necessary, dust with more confectioners' sugar just before serving.

    Brief Description

    Cookie recipe adapted from the family cookbook of Maria Harrison Reuge, near Virginia's James River

    Main Ingredient:

    Sesame Seeds

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 15 min


    WSJ Off Duty, 12/8/2012, "From a Southern Oven" by Jean Anderson

    Posted By:


    Posted On:

    April 8, 2017

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