Sesame Seed Cookies With Coconut And Honey Recipes

SESAME SEED COOKIES WITH COCONUT AND HONEY

Steps:

• Preheat oven to 350°F Toast seeds and coconut until golden.
• Combine eggs, oil, honey and vanilla.
• Add sesame seeds and coconut,.
• Add flour,.
• Mix well.
• Form dough into 1 inch balls, flatten with fork.
• Bake 15 minutes.

HEALTHY SESAME COCONUT COOKIES

Steps:

• Mix together coconut, sunflower seeds, sesame seeds, oats and salt.
• Add tahini, honey and egg.
• Mix in flour to form a firm dough, adding more flour if needed.
• Roll into a sausage shape, about 1 1/2 inches in diameter.
• Place in fridge for 30 minutes, or place in freezer for 10 minutes.
• Cut in thin slices (just less than a half inch) and place on baking tray.
• Bake at 350 degrees for 15 - 20 minutes, until lightly browned.
• Cool on wire tray.

SESAME COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, tahini, brown sugar, and white sugar together with an electric mixer until smooth and fluffy. Pour in egg and almond extract; mix to combine.
• Sift together flour, baking powder, baking soda, and salt in a separate bowl. Mix into butter mixture until just combined.
• Pour sesame seeds into a shallow bowl. Roll dough into walnut-sized balls. Roll balls in sesame seeds to lightly coat. Place on 2 ungreased cookie sheets; drizzle with honey.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Let cool for 10 minutes before transferring to a wire rack.

SESAME SEED HONEY COOKIES

Steps:

• Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown.
• Combine the honey with the (1 tbsp.) water and use to moisten the sesame seeds. Spread in a saucer.
• Stir together the flour, baking powder, and sugar.
• Cut in the butter, as if you were making pie crust dough. Gradually add the (2/3 cup) water until the dough is smooth.
• Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat. The bottom side may be very lightly touched to the pistachios. Place on greased baking sheets, sesame side up.
• Bake at 350° for 15-20 minutes, until golden brown.

SESAME COCONUT COOKIES

Steps:

• Preheat oven to 300°F.
• Line baking sheets with parchment paper.
• In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
• Add flour 1/2 cup at a time, mixing on low speed until well combined.
• With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
• Divide dough into thirds.
• Roll into logs about 1 1/2-inches in diameter.
• Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
• Using a sharp knife, cut logs into 1/4-inch thick slices.
• Transfer to prepared baking sheets, about 1 1/2 inches apart.
• Bake until edges are golden, 20-30 minutes.
• Transfer sheets to a wire rack to cool.
• Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

SESAME COCONUT COOKIES

Steps:

• Beat butter and sugar on medium speed until light and fluffy.
• Add flour 1/2 cup at a time until well mixed.
• On low speed, or by hand, mix in the sesame seeds, coconut and pecans.
• Divide dough in thirds and roll into logs about 1 1/2 inches in diameter. You can roll the logs in colored sugar if you like. Wrap in waxed paper. Chill for about 2 hours.
• Preheat oven to 300ºF. Cut each log into 1/4 inch slices. Place 1 1/2 inches apart on baking sheets lined with parchment paper.
• Bake for 20-30 minutes until cookies are just barely starting to brown. Leave on cookie sheet for a couple minutes and then finish cooking on wire racks.

SESAME SEED COOKIES

Steps:

• In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
• Measure flour and remaining ingredients into a large mixing bowl.
• With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
• Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
• Makes about 36 sesame seed cookies.