You know that feeling when you have a list of things to do a mile long, and you can’t seem to check one thing off of the list to save your life? That’s how I’ve been feeling lately, and these little cookies were my greatest success of the week. And maybe next week too but the jury isn’t out on that just yet.
Someplace between hosting my first pop up and flying to China, (after spending the weekend with my father in the garden but before I felt like I was able to focus my attention back on this space after making pizza dough,) we became first-time home owners. It’s so exciting – our very first place! In our own hometown! A place we’ll get to call our own, where I can have a kitchen of my design, Derek can have the man-cave he’s always dreamed of, and a utility room that will easily be able to accommodate our ridiculous laundry needs!! It’s all of this and so much more – and suddenly I know exactly why we waited so long to put down roots and invest, which may or may not have led to the mini panic attack I had when I realized that we’d just spent the same amount of money having asbestos removed from the ceiling as we would have on two round-the-world tickets. This is a new kind of adventure, for sure. And – like all the others – one that we’re embracing gracefully, and with a smile.
So, “bake/shoot/post” sesame cookies was pushed around on the to-do list along with “call electrician,” “measure cabinets,” “learn about furniture legs,” “meditate” and all the other things I can’t forget to do, but might not get done unless I write them down. Like the impending “send holiday cards,” “plan holiday menu,” “refill toiletry kit for holiday travel,” etc etc.(Even if writing them down is just like having an airplane pull up to the runway and sit and wait for all the other planes to land before taking off.) All of that said, please forgive the shortage of photographs or inspiring processes behind this particular recipe. No matter how little photographic proof I have of these coming to life in the kitchen, they’re very worth sharing.
Clearing off the countertops, turning on some music and preheating the oven was just what I needed to clear my mind and relax a bit; even in this harried state, these honey sesame cookies were effortless and I’m sure that you’ll find them to be that way as well. I made my own honey sesame spread (which has popped into our mouths in other ways as well) for the cookies, but if you don’t want to make your own spread, you could mix together toasted sesame tahini (or sesame paste) and honey to make up for the 1/3 spread called for in the recipe in your measuring cup and toss it into the food processor.
Unlike other cookie recipes, this comes together in your food processor alone. It doesn’t get much more straightforward. Then you roll the cookies in black sesame and demerrara sugar and you have pretty little treats to enjoy with hot chocolate, chai, bourbon….whatever YOUR afternoon drink of choice is at this time of year (don’t judge me.) Oh! One more thing: as we all are thinking forward to what we’ll be baking and sharing with loved ones from the oven for the holidays. These cookies pack and send particularly well, and will add something special to your traditional baking repertoire. Plus, little fingers are very good at rounding and rolling these….! Also, keep an eye on them while baking; if they bake too long they’ll lose some of the tenderness that makes them great. Enjoy! xo – L
**note: in case you missed it above, the following recipe calls for homemade honey sesame spread. You could substitute the spread for a 50/50 tahini (or sesame paste) + honey mixture, or straight tahini if you wish.**
- 1 cup all-purpose flour
- ½ cup toasted cashews
- ⅓ cup powdered sugar
- ⅓ cup honey sesame spread (see ** notes in post above)
- ¼ cup unsalted butter (½ stick), room temperature
- ½ teaspoon fine grain sea salt
- 2 tablespoons black sesame seeds
- 2 tablespoons demerara sugar
- broadly adapted from Bon Appetit's Tahini Cookies - November 2014
- Preheat oven to 350°F degrees. Line a rimmed baking pan with parchment paper.
- In the bowl of a food processor fitted with the s-blade attachement, pulse flour, cashews, powdered sugar, sesame spread, butter, and salt in a food processor until dough forms a ball around blade.
- Mix black sesame seeds and demerara sugar in a small bowl. Using a small dough portioner or your hands, form dough into 1” balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 15-20 minutes.