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.
TOASTED SESAME SEED SUGAR COOKIES
Steps:
- 1. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed. 2. Refrigerate dough 2 hours or until firm. 3. Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed. Place 2 inches apart on ungreased baking sheets. 4. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Drizzle cookies with melted chocolate. Let stand until chocolate is set.
TOASTED SESAME SEED SUGAR COOKIES
Make and share this Toasted Sesame Seed Sugar Cookies recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 32m
Yield 6 Dozen
Number Of Ingredients 10
Steps:
- Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy.
- Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed.
- Refrigerate dough 2 hours or until firm.
- Preheat oven to 400°F
- Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed.
- Place 2 inches apart on silpat lined sheet.
- Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- Drizzle cookies with melted chocolate. Let stand until chocolate is set.
Nutrition Facts : Calories 654.3, Fat 25.1, SaturatedFat 11.4, Cholesterol 102.6, Sodium 469.2, Carbohydrate 98.2, Fiber 3.4, Sugar 50.3, Protein 10.9
KAHK EID COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, toasted sesame seeds, granulated sugar, ground cinnamon, instant yeast, kosher salt, ghee, warm water, ghee, all purpose flour, sesame seed, honey, pistachio, powdered sugar
Provided by Matthew Johnson
Categories Desserts
Yield 24 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sesame seeds, sugar, cinnamon, yeast, and salt. Stir with a fork, then add the ghee and warm water and beat with an electric hand mixer until a soft, pliable dough forms.
- Cover the bowl with plastic wrap and let the dough rest for 1 hour.
- Meanwhile, make the pistachio honey filling: In a small pot over medium heat, melt the ghee, then add the flour and stir until golden brown.
- Reduce the heat to low, add the sesame seeds and honey, and stir until thickened, about 5 minutes.
- Remove the pot from the heat, add the pistachios, and mix well to incorporate.
- Let the filling cool for 10 minutes, then form into 24 small balls.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Once the dough has rested, roll into 24 balls.
- Press a ball of the pistachio filling into the center of a dough ball, then wrap in the dough and roll again into a ball that completely encases the filling. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet.
- Press the cookies lightly into a Mamoul tool, or make a crosshatch pattern using a fork.
- Bake the cookies for 18-20 minutes or until the bottoms are golden brown.
- Let the cookies cool on a wire rack.
- When ready to serve, dust the cookies with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, Sugar 4 grams
SESAME SEED COOKIES
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48 cookies
Number Of Ingredients 8
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.
SESAME SEED COOKIES
Though these are reminiscent of the traditional Greek or Italian cookies of the same name, the recipes originates in the US south and traces its roots to Africa. Nutty toasted sesame seeds are included in the dough as well as serving as the crispy coating. They are now commonly served at Kwanzaa celebrations. I have not tried this yet but am posting for ZWT 3.
Provided by justcallmetoni
Categories Dessert
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
- Measure flour and remaining ingredients into a large mixing bowl.
- With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
- Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
- Makes about 36 sesame seed cookies.
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