韭菜盒子和芝麻小甜饼

韭菜盒子我通常一年会做一次，尝个鲜。内馅是韭菜鸡蛋虾皮。韭菜切好加油先拌一下，可防止加盐后韭菜出水，然后加炒好的鸡蛋，再加盐味精和少许花椒粉，拌匀，就可以包了。面要软一些，烙的时候加不加油可根据自己喜好。




凑近看看




还有人记得吗? 这个Sesame Seed Cookies！以前菜花在私房介绍过的，我已做过几次，很受欢迎。做法简单，不需要有baking经验，只要严格照谱操作一定会成功！试试吧！




Cookies配咖啡，不错的下午茶组合。




酥松，不很甜，浓浓的芝麻香。





以下是原帖，ZT在此。
这個食谱來自 Emeril Live，操作简单但味道一流。

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，只放了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 （其實绝對用不了半磅，我是倒一堆到碟子上，用完了再添的，估计只用了大半杯左右）

Preheat the oven to 375 degrees F. （等做了半盘 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. （我只用了半杯多點的水，大概跟我做那天下大雨，空氣潮湿有關吧，總之要，另外我把和好的麵團用保鲜纸包上放进冰箱半個小時，後面的步骤容易操作很多）

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). （我没往芝麻裡加水，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分锺左右，不太记得了）

Serve at room temperature, （这个cookie绝對是得凉透了才好吃，又香又酥，刚出爐時我嘴馋吃了口，呵呵相信我大家就不必再做同様尝试了）or keep in tins for up to 2 weeks.

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