Tahini, or roasted sesame paste, and dark sesame oil give these cookies a nutty flavor.
Yields about 36 cookies
Sesame Cookies
1½ cups flour
1½ tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 heaping cup brown sugar
⅓ cup tahini
2 tbsp dark sesame oil
2 tsp vanilla
1 egg
¼ cup sugar
1. Preheat oven to 375°F and line two cookie trays with parchment paper.
2. In a medium bowl mix together flour, cornstarch, baking powder, baking soda, and salt.
3. In a large bowl beat brown sugar, tahini, and dark sesame oil until mixture is well blended. Add vanilla and egg, beating until combined. Add the flour mixture in increments to the tahini mixture, beating on low speed.
4. Pinch off bits of dough and roll into 1in balls, then roll them in granulated sugar to coat. Before baking, gently flatten each cookie ball slightly with the bottom of a glass coated with cooking spray.
5. Bake for 9-10 minutes or until lightly browned. The cookie should still look slightly molten and gooey between the cracks. It will harden as it cools.
The holidays are a crazy time for everyone. Deadlines before days off or as a student preparing for exams, it can be difficult to find balance. Personally, I feel very overwhelmed by holiday cookies. Lots of peanut butter, chocolate, toffee, and candy filled cookies are delicious once and a while but I feel bombarded during the holidays. Enter one of my favorite holiday cookies, the sesame cookie! Adapted from a Cooking Light recipe, these cookies are light, yet nutty and snack-able. The nutty, sesame flavor makes them dangerous but a welcome break from the traditional holiday cookie fare. Just be careful not to over bake them otherwise they will turn quite hard and crunchy! Happy baking! :)
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