If you like Peanut Butter Cookies, but want something fun, a little lower in fat and uttttttterrrrrly wonderful, light and delicious, try these out for size. Made with sesame paste (Tahini-see picture) instead of Peanut butter it sheds a whole new light on a snack cookie...
Ingredients:
3/4 cup butter, softened
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1 egg
3 tablespoons tahini (sesame paste)
1 teaspoon Almond Extract
1 cup whole wheat flour
1 2/3 cups all purpose flour
1/3 cup sesame seeds (toast them..)
Directions:
In a large mixing bowl beat the butter with an electric mixer on high speed until it has lost almost all of its yellow color and is very fluffy. Add the brown sugar, baking powder, and nutmeg; beat till combined. Beat in the egg and tahini; mix then add almond extract. Mix in the whole-wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining all-purpose flour and the sesame seed with a wooden spoon.
At this point you can chill dough for about 1 hour or until cool.
Shape 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-just like grandma's peanut butter cookies.
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These are great served alone or with a bit of coconut sorbet...Enjoy and think outside the jar!
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