Chocolate-Sesame Cookies
~ adapted from Better Homes and Gardens ~
Impressive and elegant, surprisingly good–
In a food processor, pulse to a fine grain 6 tablespoons sesame seeds after they have been lightly toasted– not browned– very quickly in a skillet over the stove, constantly moving (sliding) the skillet.
In a steady stream while machine is running after sesame seeds have been fine-textured, add 1 1/2 teaspoons sesame seed oil.
Combine 2/3 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
Allow to cool.
Beat 2 large eggs ’til frothy.
Add to eggs,
then chocolate. Finally beat in flour mixture. Refrigerate for at least 30 minutes.
Roll into 1-inch balls, then into sesame seeds.
Bake on parchment paper in a preheated 350 degree Fahrenheit oven for 10 minutes. Cool on a rack, then off parchment– into a storage tin or onto a platter for serving.
Will have to try those Susan. They look really good.
They’re unusual (: