Monday, July 3, 2017
Open Sesame Meltaways
Michael Temchine for The Washington Post
HOLIDAY COOKIES 2009 DEC 9, 2009
Olive oil replaces butter in this soft, moderately sweet Mediterranean favorite, which has a hint of lemon and the crunch of sesame seeds.
Make Ahead: The cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.
Yield: Makes 2 1/2-inch-long cookies
1/2 cup light olive oil
8 tablespoons (1 stick) dairy-free margarine, at room temperature
3/4 cup/170g sugar
1 large egg
2 teaspoons lemon juice
2 1/2 cups/325g flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plain or vanilla-flavored soy milk, for dipping
1 cup sesame seeds, for rolling
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Combine the oil, margarine and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until smooth, then add the egg and lemon juice, beating until well incorporated.
Combine the flour, baking powder and salt on a sheet of wax paper or parchment paper.
Reduce the mixer speed to low; add the flour mixture in 2 additions, beating to mix well after each one. The dough should be smooth and soft.
Place the soy milk and sesame seeds in separate small bowls. Scoop 1 tablespoon of dough and shape it into a log (about the size of an adult's pinky finger). Dip it into the soy milk, then roll it in the seeds to coat evenly. Repeat as needed, spacing the logs 1 inch apart on the baking sheets. Bake 1 sheet at a time for 15 to 18 minutes, until the bottoms are lightly toasted; the sesame seeds will not pick up much color. Transfer to a wire rack to cool completely before serving or storing.
Adapted from "The Complete Idiot's Guide to Dairy-Free Eating," by Scott H. Sicherer and Liz Scott (Alpha, 2009).
Tested by Bonnie S. Benwick.
Calories per cookie: 95
% Daily Values*
Total Fat: 6g 9%
Saturated Fat: 1g 5%
Cholesterol: 4mg 1%
Sodium: 41mg 2%
Total Carbohydrates: 9g 3%
Dietary Fiber: 1g 4%