Sesame Seed Cookies I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 23, 2001
My husband and I drive an hour and a half to Brooklyn for these cookie, and I like this recipe better. The hint of anise is nice. THANKS! HINT!!! I went thru about 6 oz. of sesame seeds to roll. Make sure you have about a half a pound ready. I also used my bread machine to mix the dough. It's much easier.
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Reviewed: Dec. 13, 2000
I really liked this cookie - takes a little time to make since there are so many of them. Brought them into the office and got rave reviews. Not a kid's type of cookie more of an adult taste. Great with coffee or tea.
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Reviewed: Dec. 15, 2009
Not as good as they should have been...definitely need to add 1/2 tsp of Anise oil and 1 tsp of vanilla
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Photo by Kathie Brundege

Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Victor, New York, USA
Reviewed: Jan. 26, 2011
this recipe was great!! you certainly need the anise. Also I made the cookies a little thicker than called for because of personal preference.... great results, I felt like I was back in NY!!
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Reviewed: Sep. 20, 2010
these are my favorite italian cookie. We have been making these in my family for as long as I remember with a recipe handed down through 3 generations. They are great witha good cup of hot tea.
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Photo by mandevillemiss

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Mandeville, Louisiana, USA
Reviewed: Aug. 22, 2014
These are Fantastic!! Iv never made these before but a friend of mine wanted me to make her an Italian cookie tray up so I thought id try this recipe! So good! I did add some sesame seeds to the batter as well as coating them for a bit of extra flavor and used almond extract! These are Delicious!!
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Photo by missrochester

Cooking Level: Intermediate

Living In: Rochester, New York, USA
Reviewed: Aug. 16, 2014
Anise oil is really not an "optional" ingredient. NOTE* the recipe as written is for 7 dozen. Use the adjuster function provided to make a small batch to try, I believe you will like them. The second time I made them, I used vanilla and almond extracts - 1 tsp each for 1/2 of the recipe as written and they were good that way too. Thank you for the recipe!
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