Followed recipe but way too strong sesame flavor. Disappointed. Will not make this again.
Crunchy Sesame Cookies
Becky Luigart-Stayner; Jan Gautro
Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.
Yield: 3 dozen (serving size: 1 cookie)
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Amount per serving
- Calories: 71
- Calories from fat: 27%
- Fat: 2.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.9g
- Protein: 1.1g
- Carbohydrate: 11.9g
- Fiber: 0.3g
- Cholesterol: 6mg
- Iron: 0.5mg
- Sodium: 53mg
- Calcium: 17mg
- 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
- Preheat oven to 375°.
- 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.
- 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.
- 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.
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