Source: Better Homes & Gardens
Makes 3-4 dozen cookies
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 TB butter
8 oz. semisweet chocolate
3 TB tahini
2 eggs
3/4 cup packed brown sugar
1 tsp vanilla
2/3 cup sesame seeds
1. In small bowl, combine flour, baking powder, & salt. Set aside.
2. Melt butter in small saucepan (low heat). Stir in chocolate until melted. Remove from heat; stir in tahini.
3. In large mixing bowl beat eggs until frothy. Add brown sugar & vanilla; beat until well-combined & light. Beat in chocolate mixture. Beat in flour mixture until just combined. Cover & chill dough 1 hour or until easy to handle (dough will be very sticky).
4. Preheat oven to 350. Roll dough into 1-inch ball; roll balls in sesame seeds to coat. Place on oiled cookie sheets 2 inches apart.
5. Bake 12 minutes or until puffed & set on the bottoms. Cool completely & serve.
Makes 3-4 dozen cookies
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 TB butter
8 oz. semisweet chocolate
3 TB tahini
2 eggs
3/4 cup packed brown sugar
1 tsp vanilla
2/3 cup sesame seeds
1. In small bowl, combine flour, baking powder, & salt. Set aside.
2. Melt butter in small saucepan (low heat). Stir in chocolate until melted. Remove from heat; stir in tahini.
3. In large mixing bowl beat eggs until frothy. Add brown sugar & vanilla; beat until well-combined & light. Beat in chocolate mixture. Beat in flour mixture until just combined. Cover & chill dough 1 hour or until easy to handle (dough will be very sticky).
4. Preheat oven to 350. Roll dough into 1-inch ball; roll balls in sesame seeds to coat. Place on oiled cookie sheets 2 inches apart.
5. Bake 12 minutes or until puffed & set on the bottoms. Cool completely & serve.
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