Sesame seeds give this cookie a flavorful twist, not to mention protein. Toasting the sesame seeds tempers the sweetness of this special cookie, and the added protein makes this cookie more wholesome and satisfying. Adapted from Martha Stewart.
Whole Wheat Sesame Cookies
Makes about 3 dozen.
- 1 cup Community Grains Hard Red Winter Wheat Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 10 tablespoons (1 stick + 2 tbsp.) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup hulled sesame seeds, toasted
- Heat oven to 350ºF. Line four baking sheets with parchment paper and set aside. Sift together flour, salt, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
- Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
- Bake until golden on the edges, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
To toast sesame seeds, head them in a dry skillet over low heat, stirring constantly, until they turn a very pale golden color — about 5 minutes.