These crunchy cookies are based on a recipe from Sunset Magazine, Oct., 1983, p. 250. I
use a lot more sesame seeds to coat the cookies than originally called for because we love
sesame seeds. Although this was originally a California recipe, the cookies complement Middle-Eastern
menus, and go beautifully with a compote or fresh fruit cup.
Beat together the tahina, sugars, butter, shortenings, and egg. If you are
preparing a pareve cookie, use 1/2 cup solid vegetable shortening and no butter. In another
bowl, combine and mix well, flour, baking soda, and baking powder. Stir into tahina mixture,
and mix well. Cover and chill until easy to handle (2 hours or overnight).
- 1/2 cup tahina (sesame paste)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup butter (or alternatively use all vegetable shortening)
- 1/4 cup solid vegetable shortening
- 1 large egg
- 1 1/3 cup whole-wheat flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 4 T. sesame seeds
Preheat oven to 375°F.
In a 6" frying pan, at medium heat,
stir sesame seeds until lightly toasted. Cool.
Shape cookies into 1" balls. Dip into seeds, place on cookie sheets, and press down with a fork.
Make a crisscross pattern on each with a floured fork.
Bake for 8-10 minutes. Cool for 2 minutes on hot cookie sheets, then transfer to racks to cool.
Store at room temperature for up to a week. Makes about 40 cookies.