1/1 Photo of Sesame Rings
These Sephardic Jewish cookies from Spain are traditionally served at Sabbath dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007.
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- 4 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 3 large whole eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 1/4 cups sugar
- 1/4 cup tahini (sesame paste)
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!).
- 2Whisk the flour, baking powder and salt together in a medium bowl.
- 3Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
- 4Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
- 5TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3" piece of dough). Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end).
- 6TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
- 7Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to "swirl" the seeds to fully coat the ring). Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
- 8Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
- 9Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
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Nutritional Facts for Sesame Rings
Serving Size: 1 (1260 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 124.1
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.8 g
- Cholesterol 23.1 mg
- Sodium 65.0 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 0.7 g
- Sugars 6.4 g
- Protein 2.6 g