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.