Double up on the sesame seeds in this picture-perfect cookie recipe. Both toasted sesame seeds and black sesame seeds create texture, color and a warm, nutty taste. Dip cookies in chocolate and sprinkle with extra sesames for a finishing touch.
15m
PREP TIME
8m
COOK TIME
132
CALORIES
11
INGREDIENTS
Double up on the sesame seeds in this picture-perfect cookie recipe. Both toasted sesame seeds and black sesame seeds create texture, color and a warm, nutty taste. Dip cookies in chocolate and sprinkle with extra sesames for a finishing touch.
15m
PREP TIME
8m
COOK TIME
132
CALORIES
11
INGREDIENTS
Ingredients 45 (1 cookie) Servings
- 3 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon whole milk
- 1/2 teaspoon sesame oil
- 3/4 cup McCormick Gourmet™ Organic Toasted Sesame Seed, divided
- 1/2 cup organic sesame seed black
- 6 ounces dark chocolate, melted
INSTRUCTIONS
- 1 Sift flour, baking powder and salt into a large bowl; set aside. Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg, milk and sesame oil; mix well. Gradually beat in flour mixture on low speed until dough begins to pull away from sides of bowl. Stir in 1/2 cup of the toasted sesame seeds and black sesame seeds. Divide dough in half. Form each half into a log, about 2 inches in diameter. Wrap in plastic wrap. Refrigerate 2 hours.
- 2 Preheat oven to 375°F. Remove dough from refrigerator and cut into 1/4-inch thick slices. Place on parchment-lined baking sheet.
- 3 Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- 4 Dip each cookie in melted chocolate, coating about 1/3 of each cookie. Sprinkle cookies with remaining toasted sesame seeds. Let stand at room temperature on wax paper-lined tray 15 minutes or until chocolate is set.
NUTRITION INFORMATION
(per Serving)
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