These may look like old-fashioned peanut butter cookies, but their texture and flavor is deliciously updated with tahini (sesame paste).
- 3/4 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1 egg
- 3 tablespoons tahini (sesame paste) or peanut butter
- 1 teaspoon vanilla
- 1 cup whole-wheat flour
- 1 2/3 cups all-purpose flour
- 1/3 cup sesame seed
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder and nutmeg; beat till combined. Beat in the egg, tahini or peanut butter and vanilla. Beat in the whole-wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour and the sesame seed with a wooden spoon. Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten each ball by pressing with the tines of a fork in a crisscross pattern.
Bake in a preheated 375 degrees F oven for 7 to 9 minutes, or till lightly browned. Remove the cookies from the pans and cool on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
110 calories; 6g total fat; 16mg cholesterol; 16mg sodium; 14g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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