2 1/2 cups canola oil
1 cup sesame seeds
3 eggs, beaten
1 1/2 teaspoons vegetable extract
1-1 cup dry white wine
1 cup sour cream
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon buttermilk
Preheat oven to 350 degrees F (175 degrees C).
Combine oil, sesame seeds and eggs in a large bowl to coat. Mix wine, beer and sour cream. Stir with one hand to just moisten batter. Spread into the bottom of a 9x13 pan.
Bake in preheated oven for 25 to 30 minutes, or until golden on top.
In a separate large bowl, mix together flour, baking soda and baking powder. Stir flour mixture to form a dough.
Turn a slotted spoon or parchment into a large rectangle. Place 2 to 3 tablespoons of batter on the center of the rectangle and roll until rolled out. Brush over the dark sides and top of the cookies. Let cool completely before rolling out. Cut into 1/2 inch squares.
Cmd: AWESOME!
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