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The Washington Post

Open Sesame Meltaways

Open Sesame Meltaways 48.000

Michael Temchine for The Washington Post

Holiday Cookies 2009 Dec 9, 2009

Olive oil replaces butter in this soft, moderately sweet Mediterranean favorite, which has a hint of lemon and the crunch of sesame seeds.

Make Ahead: The cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.


Servings: 48

Yield: Makes 2 1/2-inch-long cookies

Ingredients
  • 1/2 cup light olive oil
  • 8 tablespoons (1 stick) dairy-free margarine, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons lemon juice
  • 2 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plain or vanilla-flavored soy milk, for dipping
  • 1 cup sesame seeds, for rolling

Directions

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Combine the oil, margarine and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until smooth, then add the egg and lemon juice, beating until well incorporated.

Combine the flour, baking powder and salt on a sheet of wax paper or parchment paper.

Reduce the mixer speed to low; add the flour mixture in 2 additions, beating to mix well after each one. The dough should be smooth and soft.

Place the soy milk and sesame seeds in separate small bowls. Scoop 1 tablespoon of dough and shape it into a log (about the size of an adult's pinky finger). Dip it into the soy milk, then roll it in the seeds to coat evenly. Repeat as needed, spacing the logs 1 inch apart on the baking sheets. Bake 1 sheet at a time for 15 to 18 minutes, until the bottoms are lightly toasted; the sesame seeds will not pick up much color. Transfer to a wire rack to cool completely before serving or storing.


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Recipe Source

Adapted from "The Complete Idiot's Guide to Dairy-Free Eating," by Scott H. Sicherer and Liz Scott (Alpha, 2009).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 95


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 4mg 1%

Sodium: 41mg 2%

Total Carbohydrates: 9g 3%

Dietary Fiber: 1g 4%

Sugar: 3g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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