Make Sesame Seed Cookies Just Like the Chinese Bakeries Do

Gather the ingredients. The Spruce Sift the flour, baking powder, baking soda, and salt into a medium bowl. The Spruce In a large bowl, use an electric mixer to beat the butter, shortening, and white and brown sugars. The Spruce Add the eggs and almond extract, and beat until well blended. The Spruce Stir in the flour mixture and mix well. The dough will be dry and crumbly at this point. The Spruce Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for at least 2 and preferably 4 hours. (If desired, you can prepare the dough ahead of time and refrigerate overnight). The Spruce Preheat the oven to 325 F. Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. The Spruce Roll each piece into a small ball and roll the ball in the bowl of sesame seeds to cover. (Note: If you like you can brush the ball with lightly beaten egg prior to dipping in the sesame seeds, to help the seeds stick to the cookie). The Spruce Place the balls on a lightly greased cookie tray, approximately 2 inches apart. The Spruce Bake the cookies at 325 degrees for about 15 to 17 minutes, or until a fork inserted in the middle comes out clean and they easily lift from the baking sheet. Cool completely. The Spruce When thoroughly cooled, enjoy or store in a sealed container. The Spruce