Always ready for a cookie to have and share. Sesame Cookies were a surprising good crisp and crunchy cookie, great for dunking in coffee, cocoa and tea. They are perfect for dipping because the cookie absorbs the liquid, softens and holds together to be eaten without falling into your cup.
Sesame Cookies, The Dipping Cookie
This is not my recipe, it is from Cooking Light’s Quick Baking Special. I had not tried them until I realized I had some tahini left over from making hummus and also some roasted sesame oil. When cooking I want to use all ingredients completely and not discard the littlest left over. Sesame Cookies did not sound appealing – no chocolate – though looked very tasty. And they were very tasty! Soon called for another batch of cookies.
Sesame Cookies, cookies with roasted sesame seed paste and oil.
- 1½ cups all-purpose flour
- 1½ tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed light brown sugar
- ⅓ cup tahini (roasted sesame seed paste)
- 2 tablespoons dark sesame oil
- 1 tablespoon light-colored corn syrup
- 2 teaspoons vanilla extract
- 1 large egg
- cooking spray
- 2 tablespoons granulated sugar
- Preheat over to 375 F.
- Combine flour, cornstarch, baking powder, soda and salt, blend with a whisk.
- Set dry ingredients aside.
- Place brown sugar, tahini and oil in a large bowl.
- Bead with mixer at medium speed until well blended.
- Add syrup, vanilla extract and egg; beat well.
- Gradually add flour mixture to the sugar mixture, beating at low speed just until combined.
- Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each).
- Place granulated sugar in a shallow bowl.
- Roll dough balls in granulated sugar.
- Place 2 inches apart on baking sheets lined with parchment paper.
- Flatted balls with bottom of aa glass.
- Bake 375 F for 10 minutes or until lightly browned.
- Cool on pans 2 minutes; remove cookies to a wire rack to cool completely.
While I followed the recipe exactly, or meant to, I inadvertently added 2 tablespoons of vanilla instead of 2 teaspoons. Interruptions can be a disaster, however I was not going to stop at that; so with 2 tablespoons of vanilla, I finished and baked the cookies. They were such tasty, nutty flavored cookies, almost like a hint of peanut butter. As quoted from Cooking Light, “A touch of corn syrup and cornstarch ensures crispness.” The tahini gives the Sesame Cookies a subtle nutty flavor.
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