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    You are in: Home / Recipes / Korean Sesame Seed Cookies Recipe
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    Korean Sesame Seed Cookies

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 28, 2010

      I couldn’t stop eating these-love the taste and texture! More of a candy than a cookie--reminds me of rice krispie pinwheel slices. I used 1/3 cup brown sugar and 1/2 cup of dark corn syrup. Sprayed a table knife with cookie spray to do the cutting as it is very gooey. Thanks Mia for sharing. Made for ZWT6.

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    • on June 05, 2010

      These tasted like sweet sesame candies and reminded me of one of my favorite dim sum treats. I used light corn syrup. The easiest way I found to flatten the sesame mixture was to roll it out using a rolling pin and the parchment paper. Once I laid the black on top of the white, I rolled them once again. Next time I will roll them up starting at the longest edge to make smaller candies. I plan on wrapping them up reusing the parchment paper so that I can share them with friends tomorrow. Edit: I ended up not wrapping them individually and decided to share them with my second grade students. They LOVED them! Thanks Mia! Made for ZWT 6 Asia by a fellow Unruly under the influence!

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    • on May 30, 2010

      Tasty wonderful flavour. I found the mixture very gooey and hard to roll off the parchment paper but boy was it good and I would like to try this again when I get a hold of black sesame seeds. For the syrup I used date molasses/syrup (dibis). Made for ZWT6 Asian region, for my team, The Ya Ya Cookerhood.

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    Nutritional Facts for Korean Sesame Seed Cookies

    Serving Size: 1 (80 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 296.3
     
    Calories from Fat 111
    37%
    Total Fat 12.4 g
    19%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 41.2 mg
    1%
    Total Carbohydrate 45.8 g
    15%
    Dietary Fiber 3.2 g
    12%
    Sugars 28.7 g
    114%
    Protein 4.4 g
    8%

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