Sesame Seed Cookies

Healthy Living

Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.

Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. "Open sesame"—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity.

Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.



Makes about 70 cookies

350 deg. oven for 15-18 minutes

Greased cookie sheet or parchment paper

4 cups Flour- sprinkle the flour into a measuring cup and level off with a


1/4 tsp salt

1 cups Sugar

3 tsp Baking Powder

2 Tab water

3 Eggs

1 cup Vegetable Oil

1 tsp Vanilla

1 and 1/2 t Lemon Extract or Lemon Oil

peel from 1 lemon

Sesame seeds-we purchase them from the bulk bins

Egg whites - at least 2 mixed with a little water


Mix wet ingredients together. Mix dry ingredients together. Add dry to the wet mixture. It will result in a soft dough. Divide the dough into quarters then into eighths. Roll into long strips about the size of your middle finger. Cut strips into pieces the length of your little finger. ( 2" long)

You need to keep sprinkling the dough with flour to be able to handle it.

This recipe takes some fussing with but gets easier once you develop your own techniques. Carl's way of coating them is as follows:

Put cookie piece on your finger, brush with egg white mixture on all sides except the side on your finger and then drop it into the sesame seeds to coat in the seeds. Place on cookie sheet and bake for around 13 minutes. Should be lightly brown on bottom.