Description
A classic Syrian sesame seed cookie — a simple butter and sugar dough pressed heavily into toasted sesame seeds moistened with dark molasses, baked until the seeds turn golden and crisp. Thin, delicate, and deeply nutty. Sylvia Nassour’s recipe brings an authentic Middle Eastern tradition to the cookie tin.
Ingredients
Instructions
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Cream butter and sugar together. Cut in flour. Add ¼ cup water to bring dough together to a pie dough consistency. Add a little more water if needed.
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Set dough aside and prepare the seed mixture: toast sesame seeds in a skillet over medium heat, stirring constantly until they turn pink in color. Remove from heat.
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Dilute 2 Tbsp. molasses in 2 Tbsp. water. Add this mixture to the toasted sesame seeds and stir to coat.
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Roll dough into small balls using about 1 Tbsp. of dough each.
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Press each ball into the sesame seed mixture so every cookie has a heavy coating of seeds on the top.
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Place on a lightly buttered cookie sheet. Bake at 350°F for 15–20 minutes until golden.
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Cool on the pan before removing.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 60kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 1g5%
- Cholesterol 3mg1%
- Sodium 95mg4%
- Total Carbohydrate 10g4%
- Sugars 3g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The sesame seeds should be toasted to pink (not brown) before adding the molasses — they continue toasting in the oven, and over-toasting at this stage will make them bitter.
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