Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.
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
2 tablespoons granulated sugar
How to Make It
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.
This is a great tasting cookie, the sesame taste is strong and fragrant. I made it for the first time a few weeks ago, and had these observations. It was hard to incorporate all the flour into the mixture, so I ended up kneading the dough until all the flour was incorporated. The end result was very hard cookies. I also experimented and flattened some cookies more thinner than some. The thinner cookies were more crispy, and the thicker ones were rock hard. So I found out that the thicker cookies were great when dipped in coffee or tea. The next time I make it again, I will keep in mind the other tips I've read from the other reviewers here.
These are the easiest and consistently tastiest cookies I have ever made. With no butter or chilling time required, well they are a breeze! To get a slightly softer cookie, I leave some some of the flour mixture out and bake the full 10 min. Oh, and the dough is dangerously good. mmmm
Perfect cookies--crunchy, chewy, soft, lots of flavor. I took them out of the oven at 9 minutes and was glad I did. Might add a TB of sesame seeds to the batter next time or a handful of sliced almonds, but they are also PERFECT as is. Made 1/2 the recipe by cutting everything exactly by half (using egg substitute since it's hard to halve an egg) with no problems at all. Good for dessert with a Chinese entree as the sesame goes nicely with soy sauce & similar seasonings.
These were great. Very similar taste to peanut butter cookies. I took mine out a couple minutes early and they cane out chewy on the inside, crunchy on the outside. Perfect. Great with a glass of vanilla soy milk! Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/06/crunchy-chewy-sesame-cookies.html
These cookies are nothing short of fabulous! I'm not really a fan of crunchy cookies but the flavor in these is amazing. These are my staple for cookies now. They are perfect for someone watching fat and cholestral. Absolutely delicious!!
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