Giuggiuleni are sesame cookies shaped like mini footballs, at least the way Aunt Sandy made them. Many recipes for giuggiuleni, however, are for nougat candies, also with sesame seeds, though in a variety of shapes. Some recipes contain almonds and a few colored candied sprinkles, like the kind Mom used on cuccidati. The name giuggiuleni, or giurgiuleni—there are other spellings as well—derives from the Arab juljulàn or giolgiolan, meaning sesame, not surprising since so many dishes in Sicily have Arab influences.
Giuggiuleni (the singular is giuggiulena) are not as sweet as Aunt Sandy’s other cookies and are a little dry, though intentionally so, much like biscotti. As with biscotti, they’re great for dunking in coffee or hot chocolate. And I find them a nice contrast to the sweeter cookies.
My cousin Maryann Bolles (who made the mistake of marrying a MeriCAHN when she was just a teenager; it didn’t last) told me that when she made them, “I was transported to your mom’s kitchen and the big cookie jar always full of them!”
When Mom made these cookies after Aunt Sandy died, she dipped the dough balls in a combination of beaten eggs and milk before rolling them in sesame seeds. I’ve found that step unnecessary. The seeds adhere to the dough just fine, and eliminating the egg wash makes the process a lot less messy. I found no difference in taste.
As with loaves of bread, you will often see some cracking on top of the giuggiuleni when they are done. This is from the dough spreading as it cooks. Though I have no problem with the cracks, if you want more perfect-looking cookies, try shaping the dough when it’s cold. Another tip is to line your cookie sheets with silicone mats. I’ve tried both. And while they help, I still got some cracks.
- 1 cup vegetable shortening
- 3/4 cup sugar
- 2 eggs
- 2 tablespoons baking powder
- 1 teaspoon vanilla
- 2 tablespoons milk
- 3 1/2 to 4 cups all-purpose flour, sifted
- 2 cups sesame seeds
- Preheat the oven to 375 degrees.
- In a mixing bowl, cream the shortening with an electric mixer. Add the sugar, and beat until well combined. Add the eggs, the baking powder, vanilla, and milk, making sure each is fully incorporated before adding the next one. Gradually add the flour until you have used 3 1/2 cups. When the flour has been completely mixed in, check the consistency of the dough. It should be smooth and somewhat pliable but not too sticky. If too sticky or soft, add the remaining 1/2 cup of flour, a tablespoon at a time.Shape the dough into balls 1-inch in diameter. Put the sesame seeds in a small bowl.
- Roll the balls in the sesame seeds. Shape with your hand into 1 3/4- to 2-inch oblong shapes, like little footballs. Bake for 20 minutes, and check to see if the cookies are nicely browned on the bottom. If not, bake an additional 5 minutes. The tops of the cookies should be golden brown. Makes 50 to 60 cookies.