|Got Milk? Cookies and milk what could be better?|
Recently, while visiting Joumana at Taste of Beirut, I found a recipe that inspired me. She has a wonderful blog featuring middle eastern food. She had posted a wonderful recipe for "The Healthiest Brownies". The main ingredients were tahini, chocolate chips, whole wheat pastry flour and grape molasses, among other things. They reminded me of these wonderful cookies, made with tahini and molasses, that I used to make quite often. The texture is moist and chewy and the flavor of the molasses is mildly sweet. These cookies are healthy and low in fat. I think this recipe came from Cooking Light Magazine many years ago. I happen to find this combo of flavors heavenly! When I was a child my grandmother use to make a treat for us made with tahini and molasses. She would mix the two together then spread it on pieces of pita for us to eat. So while my hubby has his peanut butter and jelly, I continue to enjoy my tahini and molasses spread on pita! I still think it's one of the best things to eat!
So, for the cookies…what could be better. Low in fat, moist and delicious!
|Sesame Tahini Cookies|
Sesame Tahini Cookies
3/4 cup firmly packed brown sugar
1/4 cup molasses
2 1/2 tablespoons butter
4 tablespoons commercial tahini
1 teaspoon vanilla extract
1 egg white
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sesame seeds
Combine first 3 ingredients in bowl of electric mixer and beat at medium speed until well blended. Add tahini, vanilla, and egg white, beat until well blended.
Combine flour, baking soda, and salt, gradually add to butter mixture, stirring well.
Shape dough into 32 balls and place 2 inches apart on ungreased cookie sheet.
Flatten balls with a fork in a crosswise pattern; sprinkle with sesame seeds.
Bake at 375° for 7 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheet.Cool on racks.
|Tahini Sesame Paste|
|Ready for the oven|
|Cooling on the rack|