Korean Sesame Cookies (Ggae Gwa Ja)
- 3/4 Cup sesame seeds toasted sesame seeds
- 1 cup real butter (no substitutions)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp hot water
- 1 tsp vanilla extract
- 2 1/2 to 3 cups flour
(If you didn't buy or don't have toasted sesame seeds you will have to do this step)
Rinse sesame seeds in bowl: drain. In frying pan or wok, toast sesame
seeds over medium-high heat, stirring constantly to prevent burning.
When seeds are slightly browned and puffed remove from heat and cool.
Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla.
Mix well. Stir in flour and sesame seeds to make a stiff dough. Cover and refrigerate until dough is firm.
Roll heaping teaspoonfuls into ball; place on a greated baking sheet about 2 inches apart.
Flatten slightly. Bake 325 degrees for 10-12 mintues. Makes about 5 dozen
Note: Watch very carefully when toasting sesame seeds. There is only an instant between browned and burned!
When the seeds start popping like tiny popcorns, they're done.
Buy your sesame seeds at the Asian grocery store, they are cheaper than those tiny jars in the grocery store.