Crunchy-Chewy Sesame Cookies

If I were allergic to peanuts...

(And just let me take this time to thank God that I am in fact not allergic, because a life without Reese's peanut butter cups, chocolate-peanut butter ice cream and Thai peanut curry sauce is no life at all.)

...I would at least find comfort in the fact that peanut butter cookies, those sugar-coated, fork-pressed crave-able confections that are inhaled instead of eaten, could in fact still find their way to my mouth. How, you ask? With these little guys.

It's tahini to the rescue! The same miracle ingredient that makes hummus possible is now bringing peanut butter-like cookies to the allergy-inflicted masses! Along with a little dark sesame oil, brown sugar and the usual baking suspects, you too can have peanut-free, yet equally tasty cookie dough balls ready to be rolled into a bath of sweet sugar crystals. Just try to resist popping them in your mouth. They make great cookies, but lousy truffles.

Lightly smash them with a cup, skip the forking all together and throw them into the oven. I rescued mine a bit early as I usually do, and they came out perfectly crunchy on the outside, chewy on the inside, and absolutely delicious all over.

The sesame flavor is a bit odd in a cookie, I'll admit, but in a good way I assure you. Very tasty. Alongside a cold glass of milk, these little wonders really do taste similar to their peanut butter counterparts. In fact, I think I could have fooled my husband had I not been singing the praises of tahini all morning. (It makes hummus and cookies!!)

So go make these. Your peanut allergy suffering friends and children will thank you. As for me, it's about time I go hunt down a spoonful of peanut butter. All this talk about tahini has surely made him jealous.

Crunchy Sesame Cookies

Cooking Light, December 2007

Yield: 3 dozen (serving size: 1 cookie)

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

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.

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