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Sesame Cookies

When we were in Egypt (eons ago, it seems), I had come across a recipe for sesame cookies online and tried making them. They came out so awesome, alhamdulillah. One of the local bakeries sold them there and I had tried them once. However, these puppies came out so great that our joke was, these were as good as the bakery's except they (ours) weren't burnt.

Unfortunately, I no longer have the recipe (I think it was from a Jewish/kosher site) so I was surfing the web for recipes in hopes of recreating those little gems.

I came across this one, and finally made them. They were a hit, alhamdulillah.  Everyone (except my youngest, 3, loved them--I think they were too sesame-y for her) but they were good and "melted" in your mouth. 


Sesame Cookie Recipe
These Israeli sesame cookies are light buttery with a fresh, nutty flavor. Use freshly made tahini paste with a little bit of vanilla bean for the best results.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup tahini
  • 1 teaspoon pure vanilla
  • 1/3 cup sesame seeds


Instructions

  1. Combine dry ingredients in a small bowl and set aside
  2. Beat together the butter and sugar until just creamed, beat in the tahini and vanilla
  3. Slowly add in the flour mixture, stirring constantly until the dough is moist and crumbly
  4. Form the dough into a large ball and wrap in plastic, refrigerate for 1 hour
  5. Spread sesame seeds out on a plate, roll the chilled dough into small balls and coat in the sesame seeds
  6. Arrange the balls on a baking sheet lined with parchment paper
  7. Bake at 350 degrees for approximately 15 minutes
  8. Allow the cookies to cool completely before moving, store in a covered container for up to a week.




I thought I would throw this one in there:
They look pretty good and have almonds and coconut in them.

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