Sunday, December 14, 2008

Rose Beloff's Sesame Crescents: Healthy, Easy

These cookies are shaped, not dropped. Crunchy, not very sweet, and high-protein, they are the perfect accompaniment for coffee or tea, and not too guilt-inducing.
Rose Beloff lived in Grand Forks, North Dakota, part of the small Jewish community in North Dakota that I grew up in. I've modified her recipe a bit, but I like writing her name, since it brings back girlhood memories from long-ago.

6 T. oil
6 T. sugar
6 T. flour (can be part whole wheat)
2 eggs
2 1/2 C. sesame seeds. This is about 12-13 oz. You can substitute ground almonds for up to 1/4

Mix ingredients. Let stand for a few hours until thoroughly chilled, to make the paste easier to shape.
Heat oven to 325.
Spray cookie tins.
Spray a spoon and drop tight spoonfuls of sesame mixture onto the tin. With wet hands, shape into crescents. They don't expand much in baking, so they can be quite close together on the tin.
Bake 20-30 minutes until nicely browned.

2 comments:

JHM said...

Having tasted these, I can assure The Internet that these are delicious.

It was great seeing you!

dublares said...

Thank you so much! I saw your spot on GSR and downloaded the Lillith Sukkot article...you have made my day.