Friday, March 7, 2014
I know, I know. The combo sounds strangely wonderful doesn't it? Well it is. Trust me.
These cookies turn out so soft with a little bit of crispy on the outside thanks to the toasted sesame seeds. You've got to try them to believe it.
Toasted Sesame Snickerdoodles
Makes 2 dozen
1 1/3 cups flour
1 tsp cream of tarter
1/2 tsp baking soda
1/2 cup butter, softened to room temperature
3/4 cup + 1 Tbsp white sugar
1 tsp pure vanilla extract
1/3 cup sesame seeds, toasted (in a nonstick skillet over medium heat), divided
1 Tbsp ground cinnamon
In a large bowl, combine butter and 3/4 cup sugar with a mixer until fluffy. Add egg and vanilla and mix well. In a smaller bowl, combine flour, cream of tarter, and baking soda. Gradually add flour mixture to butter mixture and mix. Add in 3 Tbsp sesame seeds and mix until well distributed.
Cover bowl and refrigerate dough for 2 hours.
Preheat oven to 400 degrees. Mix cinnamon and remaining 1 Tbsp sugar with remaining 3 Tbsp sesame seeds. Add 1/2 cup water to a small bowl. Shape dough into 1" balls. Add a small amount of water to your hand and roll each ball to lightly wet it. Then roll each ball in cinnamon/ sugar/ seed mixture and place on ungreased baking sheets, 2" apart. Bake for 8 minutes, or until lightly browned.
Remove cookies from oven, allow to cool for 2-3 minutes, and transfer to wire racks to cool completely prior to storing in an airtight container.
Posted by Lindsay Kay Kordick, MS, RD, LN, HFS at 4:39 PM