SESAME SEED COOKIES
These black-and-white sprinkled cookies come packed with a rich nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Yield Makes: 5 dozen cookies
Number Of Ingredients 10
Steps:
- Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
- Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight.
- Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper.
- Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log.
- From Food Network Kitchen
SESAME SEED COOKIES I
Italian cookies rolled in sesame seeds
Provided by Connie Lombardo
Categories World Cuisine Recipes European Italian
Yield 42
Number Of Ingredients 6
Steps:
- Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal.
- Add anise oil (optional) small amount for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together.
- Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 1/4-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet.
- Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 14.4 g, Cholesterol 0.3 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 2.2 mg, Sugar 5 g
SESAME COCONUT BARS
These heavenly bars are inspired by a much heavier sweet that I used to make at the dawn of my cooking: Sesame Dream Bars, from "Diet for a Small Planet" by Frances Moore Lappé. Coarsely grind the sesame seeds by pulsing them a few times in a food processor. Do not overprocess or you'll get butter; some whole seeds are fine.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield 18 to 20 squares
Number Of Ingredients 11
Steps:
- Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.
- Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking). Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.
- Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 50 milligrams, Sugar 13 grams, TransFat 0 grams
SESAME SEED COOKIES
These are very special cookies served often in the South. They're perfect with tea or coffee. My whole family loves them. -Maxine Trively, Highlands, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream the butter and brown sugar; add egg and vanilla. Combine remaining ingredients; add to the creamed mixture. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Cool on pan for 30 seconds before removing to a wire rack to cool completely.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 38mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
SESAME COCONUT COOKIES
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats).
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.
- Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
SESAME COCONUT COOKIES
Make and share this Sesame Coconut Cookies recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 50m
Yield 72 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F.
- Line baking sheets with parchment paper.
- In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
- Add flour 1/2 cup at a time, mixing on low speed until well combined.
- With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
- Divide dough into thirds.
- Roll into logs about 1 1/2-inches in diameter.
- Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch thick slices.
- Transfer to prepared baking sheets, about 1 1/2 inches apart.
- Bake until edges are golden, 20-30 minutes.
- Transfer sheets to a wire rack to cool.
- Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
SESAME SEED COOKIES WITH COCONUT AND HONEY
The title pretty much sums it up. These cookies are unusual but delicious and probably healthier than your typical cookie.
Provided by HocoRuco
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Toast seeds and coconut until golden.
- Combine eggs, oil, honey and vanilla.
- Add sesame seeds and coconut,.
- Add flour,.
- Mix well.
- Form dough into 1 inch balls, flatten with fork.
- Bake 15 minutes.
Nutrition Facts : Calories 131.3, Fat 8.4, SaturatedFat 2.6, Cholesterol 12.4, Sodium 6.7, Carbohydrate 13, Fiber 2, Sugar 4.9, Protein 2.7
SESAME HONEY LACE COOKIES
Categories Cookies Dairy Dessert Bake Honey Sesame Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 6
Steps:
- In a 1- to 1 1/2-quart heavy saucepan bring confectioners' sugar, butter, honey, and water to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in sesame seeds, flour, and a pinch salt until mixture is combined well. Cool dough to room temperature. Form and bake cookies as directed below.
- To form and bake lace cookies:
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
- Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.
SESAME SEED COOKIES II
Steps:
- Cream butter, sugar and brown sugar. Add eggs and vanilla, blend well.
- Stir together flour, baking powder and salt. Add gradually to the creamed mixture, blending well.
- Turn out the dough onto a floured surface and knead 1-2 minutes until the dough is smooth. Break off a small piece of dough and roll it in your palms to make an oval about 2 inches long and 3/4 inch thick.
- Dip the oval in milk and roll it in sesame seeds. Place on the greased cookie sheet. Repeat with the remaining dough.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until golden. Remove to wire racks to cool.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.2 g, Cholesterol 34.6 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 133.7 mg, Sugar 6 g
HONEY SESAME CRISPS
The warm cookies can be formed into ice-cream cones; or let them cool flat, and serve alongside a dish of fresh berries with whipped cream or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.
- In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
- Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.
- Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.
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