Sometimes something that looks bland or pedestrian turns out to be quite surprisingly wonderful. Take today’s cookie. It’s not much to look at, but like me, it packs a lotta ooomhp. Delicate, yet full flavoured at the same time. To me, they are a perfect cookie to offer to someone who find they are overwhelmed by Holiday cheer. The person who’s been out all day braving the shopping crows, dealing with shovelling snow, or the heat down under, putting up pretty twinkly lights that would rival the Griswolds, would appreciate a nice cup of coffee and a cookie–as well as maybe a foot rub and/or massage.
Sesame Cookies Page ripped out of an old magazine, I don’t know which one.
Oven to 375F/190C
- ¾ cup butter softened 1 cup packed brown sugar
- 1 ½ tsp baking powder ¼ tsp ground nutmeg
- 1 egg 3 Tbsp tahini (sesame paste)
- 1 tsp vanilla 1 cup whole wheat flour
- 1 2/3 cups plain flour 1/3 cup sesame seeds
Use beaters to cream butter. Add sugar, baking powder, and nutmeg; beat til combined. Beat in the egg, tahini, and vanilla. Mix in the whole-wheat flour and as much of the plain flour as you can with the mixer. Stir in remaining plain flour and the sesame seeds with a wooden spoon.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Press and flatten each ball using the back of a fork in a crisscross pattern .(like you would for peanut butter cookies).
Bake 7 – 9 minutes, or ‘til lightly browned. Remove from cookie sheets; cool on wire rack.
These are a slightly less sweet version of peanut butter cookies, but they are delish nonetheless.
Open Sesame, Kids, The coffee is waiting! Serve with a Turkish coffee. Honest.