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Crunchy Sesame Cookies

Becky Luigart-Stayner; Jan Gautro

Yield 3 dozen (serving size: 1 cookie)
Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed brown sugar
  • 1/3 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

Nutrition Information

  • calories 71
  • caloriesfromfat 27 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 0.8 g
  • polyfat 0.9 g
  • protein 1.1 g
  • carbohydrate 11.9 g
  • fiber 0.3 g
  • cholesterol 6 mg
  • iron 0.5 mg
  • sodium 53 mg
  • calcium 17 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.

  3. Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

  4. 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. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.