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Makes 32 rounds1-3/4 cups all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup water 2 tablespoons vinegar 2 tablespoons melted butter 2 tablespoons sesame seed Preheat oven to 375ºF. Combine flour, cornmeal, sugar, salt, and baking soda in a large bowl. With pastry blender or 2 knives, cut Crisco into flour mixture until mixture resembles coarse crumbs. Stir in water and vinegar. Turn dough onto lightly floured surface; knead gently a few times. Divide dough into 32 balls. Roll each ball into a 4-1/2-inch round. With turner, transfer 6 rounds to ungreased cookie sheet, placing rounds 1 inch apart. Brush rounds with melted butter, sprinkle with sesame seed, and firmly press seeds into dough with turner. Bake at 375ºF for 8 to 10 minutes or until lightly browned. With turner, transfer baked rounds to a rack. Cool thoroughly before storing in a tightly covered container. |
