Experiment-Such Sesame Cookies I Never Seed

Such Sesame Cookies I Never Seed
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Such Sesame Cookies I Never Seed
Print Recipe
  1. Preheat the oven to 375˚F.
  2. Blend the flour, sugar, baking powder and salt.
  3. Blend the tahini as well as possible in its can to mix the solids and oil.
  4. Add the tahini, egg yolks, milk and vanilla.
  5. Knead the dough until the texture is uniform.
  6. Roll the dough into 1-inch diameter "snakes," and roll the snakes in colored sugar or nonpareils.
  7. Cut the snakes diagonally into pieces about 1-inch long.
  8. Place the pieces on a greased cookie sheet; bake them for about 20 minutes, until lightly browned.
  9. I also tried making some with Hershey's Kisses... they got a little dark on top. Doh! (They were still delicious.)
Recipe Notes

February 17, 2015

This is me trying to make something that tastes like our Sesame Seed Cookies and is crunchy on the outside, but which avoids the actual individual seeds which some family members can't eat. These don't hit quite the same note as our traditional Seed Cookies: they're a little a softer (not quite like a peanut butter cookie), but they're actually tasty in their own right. There's a slight bitterness from the tahini that's different from the sweetness of the white, vanilla-y originals, but the external sugar balances it. I also made some with Hershey's Kisses in the middle just for laughs and the combination is pretty nice and definitely kid-approved.

Dad didn't love these: keep trying!

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