Crunchy Sesame Cookies

Roasted sesame-seed paste and dark sesame oil deliver a deep, nutty flavor. A touch of corn syrup and cornstarch ensure crispness.

Yield: 3 dozen (serving size: 1 cookie)

Ingredients

• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1 1/2  tablespoons  cornstarch
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1  cup  packed brown sugar
• 1/3  cup  tahini (roasted sesame-seed paste)
• 2  tablespoons  dark sesame oil
• 1  tablespoon  light-colored corn syrup
• 2  teaspoons  vanilla extract
• 1  large egg
• Cooking spray
• 2  tablespoons  granulated sugar

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.

Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.

Nutritional Information

Calories:

71 (27% from fat)

Fat:

2.1g (sat 0.3g,mono 0.8g,poly 0.9g)

Protein:

1.1g

Carbohydrate:

11.9g

Fiber:

0.3g

Cholesterol:

6mg

Iron:

0.5mg

Sodium:

53mg

Calcium:

17mg