Today is Israel Independence Day – called Yom Ha-ahz-ma-oot, in Hebrew. So in honor of this, here is a simple recipe for a healthy cookie made of sesame seeds. I use the plain, white ones but you can use a mixture of the white and black sesame seeds for a more striking appearance.
These cookies are light and pretty fragile and almost melt in your mouth. I was given this recipe many years ago by a former Miss Jerusalem! She said this was one of her family’s most requested cookie. They’re a favorite of mine, too.
Israeli Sesame Cookies
- 1# sesame seeds
- 2 eggs
- 1/4 cup salad oil
- 1/2 cup flour
- 1/2 cup sugar
- 1 Tbsp. honey
Preheat oven to 350º and line sheet pans with parchment paper.
Mix all together. Use falafel maker, small spoonfuls, or small (60) cookie scooper.
Bake for 15-20 minutes – they don’t spread but burn easily so watch. They’re done when bottoms are golden and edges are golden.
Let sit for a minute on the sheet pan, then carefully remove to cooling racks. Take care; they are quite fragile!
Makes 6 dozen using small 60 scooper.