Sesame Cookies

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Have you ever entered a blog contest you didn’t know you were entering? I did, when I sent this Asian Broccoli Slaw to the Sweet and Savory Challenge in October. Soon, I was the proud and somewhat befuddled owner of a pound of sesame seeds. What do you do with a pound of sesame seeds?I needed a cookie recipe to take to a party last weekend and looked around for a recipe to use my seeds. I found a delicious-looking recipe on Andrea’s easy vegan cooking blog. When I read a little further, I found that she had also sent her recipe to the same event. It’s a small world.

Andrea made icing for her cookies, but I needed to travel with mine easily, so I left the icing off. Instead, I ramped up the flavor with the additions of some walnut oil, Frangelico hazelnut liqueur and cinnamon. These are rich and crunchy without being too sweet. In fact, they have that addictive sweet-salty vibe that you don’t encounter often with cookies. I also doubled the recipe so that I could have some for the party, some neighbors, and us. Crunch!

Sesame Cookies

1 cup sesame seeds
6 tablespoons canola oil
2 tablespoons walnut oil [1]
6 tablespoons vanilla soymilk
2 tablespoons Frangelico liqueur [2]
1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

[1] If you don’t want to use walnut oil, use an additional 2 tablespoons of canola oil for a total of 1/2 cup.
[2] If you don’t want to use Frangelico or another liqueur, use an additional 2 tablespoons of soymilk for a total of 1/2 cup.

Toast sesame seeds in a dry skillet over medium-high heat until fragrant and golden. Set aside. Preheat oven to 325 F.

Cream together oils, soymilk and liqueur, if using. In a small bowl, use a fork to mix the all purpose and whole wheat flours with the baking powder, cinnamon and salt. Beat on low with the oil and soymilk mixture until just blended. Stir in the sesame seeds.

Drop by spoonfuls on a well-oiled baking sheet at least 2 inches apart. Oil the bottom of a drinking glass and use it to flatten the cookies. Bake for 18-25 minutes, being careful not to overbake, as these get super-crispy in a hurry. Remove from baking sheets to a cooling rack while cookies are still warm, or they’ll stick.

Makes about 3 dozen.

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2 Responses

  1. Mmmmm, they sound lovely Claire :)

  2. I just found you through Girli Chef.

    I am not a vegetarian, but have always sought out good veg meals because we eat more veg meals then meat meals. Glad I found you.
    Can’t wait to try some of yours.

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