It took me a while to finally find the time to make these cookies myself. The key, I think, are the alternative sugars featured in this recipe. I was able to find both Sucanat and evaporated cane sugar at Naturally Soergels (not the main store but the organic shop in the back), and I have seen them at Whole Foods as well. As for consistency, the cookies are supposed to be chewy. On my first try I had baked the cookies for 12 minutes, and while they were soft immediately post-baking, they hardened quite a bit by the next day. I have discovered that 10 minutes really hits the sweet spot in my oven. My melon baller came in super handy for scooping the dough as it was the perfect size for these cookies.
I have since made three batches of these toasted sesame cookies, and they have been a HUGE hit. R.'s mom said they were some of the best cookies she's ever had...and coming from a home ec teacher who has been baking all her life, that means a lot! Thanks so much for sharing the joy of these amazing cookies with the world, Sarah!
|Ready for the oven|
|Toasted Sesame Cookies|
Recipe courtesy of:
Sarah Kelby Lewis and Food and Wine Magazine (get the recipe here)