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