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Saturday, January 1, 2011

Gigulena (Sesame seed) Cookies

Happy New Year! I hope this year will greet you all with health, love, and peace.
Gigulena cookies are one of those Italian cookies that is sort of forgotten. I don't know why? It's not hard to make and the flavor is nutty & sweet. The wonderful thing is that you don't have to frost it! Once it's cool just store it in a Tupperware type container with wax paper between the cookie layers and your done. I'm posting the original recipe but I like to add 2 tsp vanilla. The recipe is for one recipe that yields 6 dozen, but your looking at pictures of a double recipe.
Step one: toast about 1/2 lb of sesame seeds. Watch them like a hawk! Once you smell them toasting they'll burn very easily. Just keep stirring them. They will smell amazing and turn a nice toasty color. Approximately 5-7 min.

Cut the Crisco into the flour mixture
Add eggs (this is where I add the vanilla)
Stir and begin adding the milk. Only mix until it's all Incorporated. Dough will be soft but not too sticky.
Roll into little round balls or logs, toss into cooled sesame seeds, bake.
These are great with coffee or wine! So simple, so delicious. For some reason the men in my family really like these.
4 cups flour, sifted
1 cup sugar granulated
1 Tbsp. baking powder
¼ (one-quarter)tsp salt
1 cup shorting (I only use Crisco)
Sesame seeds toasted (about 1/2 lb)
2 eggs slightly beaten
½ (one-half) cup milk
(I add 2 tsp vanilla)
Mix flour, sugar, baking powder, and salt. Cut in the shorting with a pie cutter, add eggs. Add the milk one tablespoonful at a time. Roll each cookie into the toasted sesame seeds and place on a LIGHTLY GREASED cookie sheet or better yet use parchment paper so any seeds that fall off your fingers wont burn and you can reuse them. Bake at 375 degrees for 12-15 min until lightly browned. I bake mine in the middle rack for 5-6 min then move to the top rack for another 5-6 min. They're done when the bottoms are slightly golden brown. Makes about 6 dozen. Can also be cooked at 350 if oven gets too hot and bottoms brown too fast.


  1. awwww . . . these cookies remind me of my childhood . . . my nana used to make them.

    Thanks for posting the recipe . . . Gina

  2. Following back! Thanks for stopping by and those look DELICIOUS!

  3. When I saw this I literally went Oooooooooh!! I can't wait to make these!

  4. How adorable! The most darling cookies ever.

  5. Thanks for the follow! Following back.

  6. Love sesame seeds! These sound really good, thanks!

  7. These cookies look awesome! I'm always looking for a dessert that goes well with wine. Thanks for following! I'm now following you back.

  8. ohhh these look delicious. I've saved this recipe and will definitely give this a try!
    Thanks for your visit and your thoughtful comment today Nancy.