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Prep Time:

1 hour

Cook Time:

15-30 minutes






1 lb. Organic Unsalted Butter

3 Egg Yolks                                                                   

1 Whole Egg

¼ cup Warmed Milk

2 tsp Baking Powder

Pinch Baking Soda

1 cup, or less, Sucanat (or ½ sucanat and ½ stevia or your favorite sweetener)

1 tsp Pure Vanilla Extract

5 cups Flour, 1 cup at a time, to make a soft, pliable dough, not sticky (I use 3 cups fresh milled Kamut and 2 cups, or as needed, Organic Unbleached All-Purpose Flour) *See notes.

2 Egg Yolks mixed with 1 TBLSP Water for brushing cookies before sprinkling with Sesame Seeds and baking.


1.       Beat butter and sucanat until creamy.

2.       Add the 3 egg yolks and the whole egg, milk (already mixed with the baking soda), and vanilla.

3.       Add baking powder to flour and slowly add 1 cup at a time.

4.       Pinch off about 1 tsp of dough and roll to a 3”-3 ½” rope, make into a U and twist together lightly.

5.       Brush with egg yolk and water mixture and sprinkle lightly with sesame seeds.

6.       Bake in a pre-heated oven at 350* Fahrenheit for 15-30 minutes, or until lightly golden.


·  These cookies are delicious and will melt in your mouth, like shortbread. They pair great with coffee or tea. No one can eat just one.

·  I try to use organic and pure ingredients. And milling the flour takes these to another level. When flour is milled it maintains all the immune power boosting that God put into every wheat berry. And the flavor is amazing. The Kamut flour I used has a slightly nutty flavor.

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