韭菜盒子和芝麻小甜餅

韭菜盒子我通常一年會做一次，嚐個鮮。內餡是韭菜雞蛋蝦皮。韭菜切好加油先拌一下，可防止加鹽後韭菜出水，然後加炒好的雞蛋，再加鹽味精和少許花椒粉，拌勻，就可以包了。麵要軟一些，烙的時候加不加油可根據自己喜好。




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還有人記得嗎? 這個Sesame Seed Cookies！以前菜花在私房介紹過的，我已做過幾次，很受歡迎。做法簡單，不需要有baking經驗，隻要嚴格照譜操作一定會成功！試試吧！




Cookies配咖啡，不錯的下午茶組合。




酥鬆，不很甜，濃濃的芝麻香。





以下是原帖，ZT在此。
這個食譜來自 Emeril Live，操作簡單但味道一流。

Sesame Seed Cookies

Recipe courtesy Emeril Lagasse, 2001

1 pound all-purpose flour (3 1/2 cups)
1 cup sugar（我不嗜超甜的點心，隻放了3／4杯）
2 teaspoons baking powder
1/2 pound vegetable shortening（我是用一半牛油一半shortening，味道更香 ;D）
1 large egg
3/4 teaspoon vanilla
1 cup water
1/2 pound sesame seeds （其實絕對用不了半磅，我是倒一堆到碟子上，用完了再添的，估計隻用了大半杯左右）

Preheat the oven to 375 degrees F. （等做了半盤 cookie 再開烤箱都不遲）

In a large bowl or pan, mix together the flour, sugar and baking powder.

Add the shortening and work it in with your hands until well mixed.

Add the eggs and vanilla, and 3/4 cup of water, and work in well. The dough should hold together but not be sticky. If needed, work in a little more water, 1 teaspoon at a time. （我隻用了半杯多點的水，大概跟我做那天下大雨，空氣潮濕有關吧，總之要，另外我把和好的麵團用保鮮紙包上放進冰箱半個小時，後麵的步驟容易操作很多）

Place the seeds in a shallow baking pan.

Pinch off a small amount of dough, about the size of a small fist, and cover the remaining dough with a damp dish towel. Roll the dough out into a long rope, about 1-inch in diameter. Cut the dough into 2-inch pieces.

Drip a small amount of water through a fine mesh sieve, and sprinkle over a small portion of the sesame seeds to wet them (but do not wet the seeds until they will be used). （我沒往芝麻裡加水，而是用刷子在 cookie 上刷水的）

Roll the dough in the seeds, pressing slightly to make them adhere. Place the seeded dough onto a large ungreased baking sheet. Repeat with the remaining dough.

Bake on the bottom rack of the oven until the bottoms are golden brown, about 10 minutes. Turn the cakes over and place the baking sheet on the top rack of the oven to bake for an additional 10 minutes. Remove from the oven and cool on cooling racks. （我烤的時間略長，大概一共烤了25－30分鍾左右，不太記得了）

Serve at room temperature, （這個cookie絕對是得涼透了才好吃，又香又酥，剛出爐時我嘴饞吃了口，嗬嗬相信我大家就不必再做同様嚐試了）or keep in tins for up to 2 weeks.

Yield: 40 cookies
Prep Time: 40 minutes
Cook Time: 20 minutes