Recently in tahini Category

These low fat cookies have a sesame flavor from tahini that is a lot like peanut butter. The 'crunchy' in the title is literal- a bit of cornstarch in the batter makes them extra crispy. Rolling them in sugar gives them a pretty crackled surface.

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
1/3 cup tahini (roasted sesame-seed paste)
1 tablespoons dark sesame oil
1 tablespoon melted butter
1 tablespoon light-colored corn syrup or honey
2 teaspoons vanilla extract
1 large egg
Cooking spray
2 tablespoons granulated sugar
Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.

Place brown sugar, tahini, butter and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.

Yield: 3 dozen (serving size: 1 cookie)
Nutritional Information
Calories: 71 (27% from fat)
Fat 2.1g (sat 0.3g,mono 0.8g,poly 0.9g)

Original recipe