Sesame seed cookies with maple-tahini icing

Every month I think I'm going to enter something in the Sweet or Savory Kitchen Challenge, and every month goes by in a flash and I miss it. Not this month. This month features sesame seeds, and I've made sesame seed cookies with maple-tahini icing. The cookies feature a half cup of toasted sesame seeds which gives them the most wonderful flavor. If you like the taste of sesame, you'll love these.

Baking the cookies is a little tricky; the sweet spot just as the cookies turn golden and right before they burn, is what you're aiming for. You want them to be crisp and toasty, but not burned. Even if they get a little too dark, I can tell you from experience they'll still taste great. But they're best just before that point.

When making the icing, measure the tahini VERY carefully in level tablespoons because too much will overpower the maple syrup. I'm extremely careful about this. Also, don't skip the cooking of the maple syrup. This step is what enables the icing to harden after it's spread on the cookies.

The first step is to pan-toast the sesame seeds. I like to use a cast iron pan, but any heavy pan will do. Use a medium low heat and stir the seeds frequently. After a few minutes they'll start to turn golden and fragrant, and start to pop. Turn off the heat and keep stirring until they are evenly toasted. Taste a few to see if they taste roasted, and if they crunch easily.

Sesame seed cookies with maple-tahini icing
(makes 18 cookies)
Preheat oven to 325˚ F

• 1/2 cup sesame seeds, toasted (see story)
• 1/2 cup evaporated cane juice (Sucanot)
• 4 tablespoons oil
• 1 cup white whole wheat flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla

1. Toast the seeds as described in the story above.
2. Beat the sugar and oil together with a spoon in a large bowl.
3. Beat in the milk and vanilla.
4. Sift or whisk together the flour, salt, baking powder in a small bowl.
5. Add the flour mix to the sugar mix and combine well.
6. Stir in the sesame seeds.
7. Form into small balls and place on a lightly oiled baking sheet. Flatten with the bottom of a wet glass or with your wet finger tips. The cookies should be thin. (Don't get them too wet!)
8. Bake 20 to 25 minutes at 325˚ F. Watch carefully so they turn golden but don't burn. (See story.)
9. Cool on a rack.

Maple-tahini icing

• 1/4 cup maple syrup
• 3 LEVEL tablespoons raw tahini (see story)
• 1/2 teaspoon vanilla
• few grains os salt

1. Place the 1/4 cup of maple syrup in a small pot. Cook over medium low heat until it starts to bubble. Cook and stir for 3 minutes, bubbling gently, then turn off the heat and quickly whisk in the 3 tablespoons of tahini, vanilla and salt. Whisk the mixture until it's perfectly smooth and a little glossy.
2. Now work fast because the icing will harden quickly. Spread some icing on each cooled cookie. You should have just enough for 18 crispy cookies.

note: These cookies freeze well and taste great right from the freezer. They don't taste frozen, they taste crisp.

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Feeling creative?
Tandoor Chef sent me the following press release:

In celebration of National Pizza Month, Tandoor Chef, the
leader in restaurant quality, all natural frozen Indian cuisine, has launched its first annual “Naan Your Average Pizza Contest.”
From October 1 through October 30, 2010, consumers are encouraged to submit an original naan pizza recipe using any variety of Tandoor Chef’s naan bread for a chance to win free Tandoor Chef products from November 2010—February 2011.

Recipes can be entered online at TandoorChef.com/October. Tandoor Chef is encouraging pizza lovers nationwide to get creative in the kitchen with this unique Indian Italian fusion contest and hoping to inspire chefs next door with their newly launched Original Naan Pizza. Entries will be judged based on the pizza’s flavor, appeal and creative use of naan. One grand prize winner will be selected, as well as a second and third place winner. Tandoor Chef’s nationwide search for original naan-based pizza recipes will allow Tandoor Chef consumers, and all pizza lovers, to get creative with this new flavor sensation, which is taking the nation by storm. Tandoor Chef’s original naan pizza recently won a grand prize “Tasty” award from Cooking Light and naan pizza was also the winning dish for The Next Food Network Star, Aarti “Paarti” Sequeira.

The grand prize winner will have their recipe featured on Tandoor Chef’s website, Tandoorchef.com, and Tandoor Chef’s Facebook page, Facebook.com/TandoorChef and win free Tandoor Chef Naan Pizzas throughout the winter. One second place winner will receive two free Naan Pizzas each month throughout November—February and one third place winner will receive naan pizzas for one month.

To enter the contest, individuals can complete an entry form online at TandoorChef.com or simply send a post card or 3” x 5” index card with their name, address and contact information, along with their original recipe to “Tandoor Chef’s Naan Your Average Pizza Contest” c/o 6116 Cleveland Avenue, Columbus, Ohio 43231. No purchase is necessary to participate.

Tandoor Chef, produced by Deep Foods, is a second-generation family owned and operated leading manufacturer of Indian cuisine. Tandoor Chef is committed to producing restaurant quality, all natural frozen Indian food.
www.TandoorChef.com
www.Facebook.com/TandoorChef
www.Twitter.com/TandoorChef

I reviewed Tandoor Chef products on this blog here, and here.