Saturday, January 24, 2009


Tried another recipe out of the Tassajara Cookbook. The final product tastes great, but it falls apart into crumbs with the slightest motion. Eating one of these requires you either be outside and are prepared to feed the birds or you don't mind holding a bowl right under your chin to catch the remaining 75% of the cookie that didn't go into your mouth in the first bite.

I used egg replacer because I thought it would be nice to share these with friends, some of whom don't eat eggs. But I wonder if the dough lacked a binding factor without the egg that contributed to their tendency to fall apart.

In fact, the directions say to roll 1" balls which you smash with a spoon or fork like peanut butter cookies. No way this stuff could handle smashing like that. So, I used a small baking sheet and cooked them like you would shortbread, pre-scored for cutting. Not as pretty as the ones in the picture, but just as edible.

Next time the egg goes in.

Sesame Cookies adapted from the Tassajara Cookbook by Karla Oliveira

2/3 c. canola oil or other vegetable oil
1 c. brown sugar
1 egg (I used Ener-G Egg Replacer, but wonder if that was wise.)
1 tsp. vanilla
1 tsp. lemon zest
1 c. toasted sesame seeds
1 c. toasted coconut
2 c. unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt

Beat the oil, brown sugar, egg, vanilla, and lemon zest together. Stir in the sesame seeds and coconut.

In another bowl, stir together the flour, baking powder, baking soda, and salt; add to the sugar mixture and mix until combined. Do not overwork the dough or the cookies will be hard.

Shape dough into balls that are 1 inch in diameter. Flatten witha fork or spoon. Place on an ungreased cookie sheet and bake at 350F for 10-15 minutes, or until slightly browned on the bottom. (I tried the smashed ball method for one round of cookies, but for the rest of the dough I kept the temp. and cooking time the same, but pressed the dough out on a small, rimmed baking pan and scored cutting lines with a knife, much like you would with shortbread, before baking.) Cool on a wire rack.

Makes about 2 1/2 dozen cookies.

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