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Monday, July 3, 2017

Open Sesame Meltaways

Michael Temchine for The Washington Post


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.

Nutritional Facts
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%
Sugar: 3g
Protein: 2g

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