Skip to main content

Lebanese Sesame Cookies #BakingBloggers


This month, Sue of Palatable Pastime told the Baking Bloggers that for February: "Share your baked Middle Eastern food with us, sweet or savoy. It can be a main dish, dessert,  pastry, anything as long as part of it is baked." Here's the #BakingBloggers virtual Middle Eastern bakery...

Lebanese Sesame Cookies 

Given that I could go sweet or savory for this challenge, I was tempted to make a version of stuffed grape leaves. The Greeks call them dolmades; the Turks call them dolma; and the Lebanese call them warak enab. No real differences that I could see. And I've already made them stuffed with quinoa and beef, with the addition of pumpkin puree, and even with lentils and chestnuts. So, I wanted to go a different route. I made a Persian version of baklava, called baghlava, but the photos were not pretty. So, I'll try again soon. 

So, for today, I'm sharing an easy, biscuit-like cookie that isn't really sweet enough to satisfy a real sweet tooth. But I find them irresistable; I enjoyed dipping them into espresso.

Ingredients makes 3 dozen 1-1/2" biscuits

  • 2-1/4 C flour
  • 1 t baking soda
  • 1/2 C butter, softened
  • 1/2 C organic granulated sugar
  • 1 large egg
  • 1 t pure vanilla extract
  • 1 T whole milk + more for finishing
  • 1/4 C raw sesame seeds or more if you want to completely coat the cookies
  • Also needed: baking sheets, parchment paper

Procedure

Preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside. Whisk together the flour and baking soda and set aside.

In a medium mixing bowl, cream the softened butter with sugar until lightened and fluffy, approximately 2 to 3 minutes. Beat in the egg, vanilla, and 1 T milk until well-combined.

Slowly add in the flour mixture and beat until it comes together into a stiff dough. Roll the dough into thick ropes and cut into 1" segments. Place them about and 1" apart on the prepared baking sheets and gently flatten the top of the rope.

Brush the cookies with milk and sprinkle the tops with sesame seeds. Place the sheet in the oven and bake for 16 minutes or until golden brown.

Remove from the oven and cool the cookies completely. They will harden as they cool and be delightfully crisp. 

Comments

  1. You have been a cookie making monster lately. Wish I was sitting with you dipping them into coffee, and visiting.

    ReplyDelete
  2. They sound delicious and I love how easy they sound too!

    ReplyDelete
  3. These look like the perfect bites!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur