Sesame Seed Honey Cookies Recipes

SESAME SEED HONEY COOKIES

Steps:

• Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown.
• Combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. Spread in a saucer.
• Stir together the flour, baking powder, and sugar.
• Cut in the butter, as if you were making pie crust dough. Gradually add the (2/3 cup) water until the dough is smooth.
• Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up.
• Bake at 350° for 15-20 minutes, until golden brown.

SESAME SEED COOKIES

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

HONEY SESAME CRISPS

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.

SESAME SEED COOKIES I

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.

SESAME HONEY LACE COOKIES

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.

BENNE COOKIES

Steps:

• Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
• Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
• Whisk the flour, baking soda and salt together in a medium bowl.
• In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
• Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it's cool, if needed.

SESAME SEED COOKIES WITH COCONUT AND HONEY

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.

SESAME SEED COOKIES

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.

SESAME SEED COOKIES

Steps:

• Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
• Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
• Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.

GOLDEN SESAME COOKIES

Steps:

• To Toast Sesame Seeds: Pour seeds into a pie pan and place in a 300 degrees F (150 degrees C) oven for about 10 minutes or until lightly browned. Stir seeds occasionally.
• Cream the butter or margarine with the vanilla until light and fluffy. Add the confectioners' sugar gradually, beating until fluffy. Add egg and beat thoroughly.
• Sift the flour, baking powder and salt together. Add in thirds to the creamed mixture. After each addition of the flour mixture stir in the toasted sesame seeds. Mix until blended. Cover and chill dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured surface, roll 1/3 of the dough at a time to 1/8 inch thick. Cut with a 2 inch scalloped cutter. Transfer cookies to ungreased cookie sheets.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.