These delicate cookies have the phytonutrient and mineral goodness of sesame seeds inside and out. They are great at tea time, and even better out on the hiking trail.
- ¼ cup (½ stick) soft butter
- 1/2 cup xylitol
- 2 large free-range eggs (or egg substitute)
- 3 tsp. vanilla extract
- 1¾ cups whole wheat pastry flour (or white whole wheat flour)
- ¼ cup sesame seeds, ground
- 3 Tbsp. sesame seeds, whole
- 2 tsp. baking powder
- ¼ tsp. sea salt
- (optional: ¼ tsp. ground cardamom)
- ¼ cup whole sesame seeds
- Preheat oven to 350°.
- Cream the soft butter and xylitol together, then beat in the eggs and vanilla.
- In a separate bowl, mix together the dry ingredients (except for the ½ cup of whole sesame seeds for the coating).
- Combine wet and dry mixtures.
- Pour ½ cup whole sesame seeds into a small (4 inch) bowl.
- With a spoon, scoop the dough into balls about 1¼ inch in diameter.
- Roll each little dough ball in the sesame seeds. Then flatten each cookie with two fingers on a greased cookie sheet.
- Bake 15–20 minutes, or until done. Makes approximately 2½ dozen cookies.