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.
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.