Considering how much I like the taste of lemons and of sesame (and especially of tahini), it’s not surprising that I’ve combined them in a cookie. I’d been making cookies like these for years when I noticed that Meredith McCarty has a similar recipe in her classic vegan baking book, Sweet and Natural. I doubt that either of us borrowed the idea from the other, I think we each had an independent inspiration that these flavors would be great together. If you want to check out her recipe, do yourself a favor and get a copy of her book. In any case, if you love lemon and sesame, this is the recipe for you. Allow a little extra time however, as this recipe works better if you chill the dough before forming it into cookies. Read the recipe, after the jump…
Makes 2 dozen 3-inch cookies
2 cups whole wheat pastry flour
2 cups unbleached white flour
1 1/2 cups toasted sesame seeds
1/2 cup rice syrup
1/2 cup plus 2 tablespoons maple syrup
1/ 2 cup sesame tahini
1/2 cup sesame or canola oil
1 teaspoon vanilla extract
zest and juice of 2 lemons (about 1/2 cup juice)
2-3 tablespoons water, add only if the dough seems a little dry
1. In a medium mixing bowl, measure out and stir together the dry ingredients.
2. In another bowl, measure, then whisk together the wet ingredients.
3. Pour wet ingredients into the dry ingredients and stir well to combine.
4. Chill the dough 20-30 minutes in the fridge to make it easier to handle. A few minutes before the dough comes out of the fridge, preheat the oven to 365˚ F.
5. Line cookie sheet pans with parchment paper. Moisten your fingers and form the dough into 24 1 1/2-inch balls (have a small bowl of water to dip your fingers into to keep them wet). Space these out on the sheet pans, pressing the balls down with the tines of a fork until you have cookies 3-inches in diameter.
6. Bake 15- 20 mintes, or until lightly golden brown and crisp looking on the bottom.
7. Cool on wire cooling racks.