Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.

Julianna Grimes and Ann Taylor Pittman
Recipe by Cooking Light December 2007

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

71 calories; calories from fat 27%; fat 2.1g; saturated fat 0.3g; mono fat 0.8g; poly fat 0.9g; protein 1.1g; carbohydrates 11.9g; fiber 0.3g; cholesterol 6mg; iron 0.5mg; sodium 53mg; calcium 17mg.
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