Sesame Seed Cookies

"Though these are reminiscent of the traditional Greek or Italian cookies of the same name, the recipes originates in the US south and traces its roots to Africa. Nutty toasted sesame seeds are included in the dough as well as serving as the crispy coating. They are now commonly served at Kwanzaa celebrations. I have not tried this yet but am posting for ZWT 3."
photo by Boomette photo by Boomette
photo by Boomette
photo by anme7039 photo by anme7039
Ready In:
3 dozen




  • In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
  • Measure flour and remaining ingredients into a large mixing bowl.
  • With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
  • Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
  • Makes about 36 sesame seed cookies.

Questions & Replies

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  1. suleewilson
    These are DELICIOUS, light and slightly crunchy; I am consuming two warm ones as I write. I followed the recipe with these exceptions: I added another 1/4 c. of sugar, since one review said they were "not too sweet" -- wanted to be sure they were sweet enough to complement the sesame seeds; and for the shortening, I used coconut oil, which also adds a flavor note to the seeds. I use the brown, unhulled sesame seeds for the added nutrients, toasting them in the oven on a cookie sheet for about 10 minutes. - More batches of these terrific cookies are destined for holiday gifts and sharing!
  2. Nikoma
    Great cookies to make with tea or coffee. I'd never heard of these before so I had to try them. They didn't go over so well with everybody else for some reason, to "different" I guess. But I like them! They aren't overly sweet and have a nice light nutty buttery flavor. They remind me of PB cookies in some off way. The recipe is exellent. Make sure you let the seeds cool after toasting. I added them before they were totally cool and the dough got a little to soft. Then when I rolled them in the seeds the cookies started to "melt" a bit lol Everything worked out fine in the end though, just my sillyness. Thanks for sharing these!
  3. Chef Hot Pans
    I too love sesame cookies but I am not ever buying them again. These cookies were so easy and so good. I made them without any changes to the recipe.
  4. Suzie-Q
    Perfection! These are the sesame seed cookies I have been searching for! Toasting the sesame seeds is essential; the only real change I made was to omit the two tablespoons of shortening and add about one tablespoon of sesame oil. I also made mine a little smaller, since these little gems grow when you bake them; that gave me about another dozen cookies! Thanks!
  5. Boomette
    I didn't have problem to roll the cookies in sasame seed. In fact, they are so easy to do. And lots of flavour with the sesame seeds that have been toasted. Thanks Toni :) Made for Holiday tag.


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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