These super-seeded, not too sweet bites are a cross between tahina cookies which are very popular here and the break-your-teeth sesame wafers that can be found in the shuk. My recipe is inspired from a cookie that my mother's friend Helen used to make. I loved them as a child and when I make my version, I think of her. Best yet, since they contain honey they qualify as Rosh Hashanah fare.
BT's Sesame and Poppy Seed Crescent Cookies
Ingredients:
3/4 pound (340 grams) raw sesame seeds
1/4 pound (113 grams) poppy seeds
6 tablespoons vegetable oil
4 tablespoons sugar
2 tablespoons honey,
6 tablespoon flour
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
Directions:
Preheat oven to 375 F. (190 C.)
Take a piece of aluminum foil the size of a baking sheet
Fold the edges of the foil so that there is a lip to prevent seeds from falling out
Place foil on baking sheet
Add seeds to foil and spread out in a single layer
Toast the seeds in the oven for 5 minutes
Remove and let cool
In a large mixing bowl add eggs and beat until creamy
Add sugar and mix
In a separate bowl, mix together oil and honey
Add oil/honey mix to eggs
Add salt and vanilla
Add flour and mix until smooth
Add seeds
For each cookie - take 1 tablespoon of batter and roll it between palms to form a log
Place the log on an ungreased baking sheet and bend into crescent shape
Bake at 375 F. (190 C.) for 15 minutes
Remove from oven and let cool 2 minutes
Lift cookies with a spatula and place on wire rack to harden
When cookies are completely cool, they are ready to eat
Store In airtight container to keep cookies crisp
Enjoy! !בתיאבון
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