Black sesame seed cookies are enjoyed for their unique combination of nutty, earthy flavor and visually appealing dark color. They offer a different flavor profile than white sesame cookies, with a richer, more pronounced taste that can be balanced with sweetness. Additionally, the black sesame seeds contribute to a subtle crunch and visual appeal.
Black sesame seeds are a popular ingredient in Asian cuisine used in sweet and savory dishes. In traditional Chinese and Japanese cooking, these seeds are often ground into a paste and used as a filling for pastries and dumplings. They are also sprinkled on rice dishes, noodles, and vegetables for flavor and crunch.
Black sesame seeds hold significant positive symbolism in many cultures, particularly in Asian traditions and Hinduism. They are often associated with longevity, good health, prosperity, and spiritual purity.
The ‘Open Sesame’ phrase that originated from the story of Ali Baba and the Forty Thieves from One Thousand and One Nights, where the words ‘open sesame’ were used to open a cave containing treasure. The phrase refers to the sesame seed pods feature of splitting open to reveal its contents, symbolizing the unlocking of treasures and knowledge.
Today, I had originally started out to bake some quick little flaxseed cookies but when I realized I was out of flaxseed but had some black sesame seeds on hand, they became one of those ‘the same only different’ type cookies. Brion & I were pleasantly surprised at how nice they tasted.
| Servings |
|
- 1/2 cup margarine
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 large egg
- 1/2 tsp pure vanilla
- 1 cup flour
- 3/4 cup old-fashioned oats
- 2/3 cup black sesame seeds
- 1 tsp baking soda
Ingredients
|
Rate this recipe!
|
- Preheat oven to 350 F.
- In bowl, beat together butter with brown & white sugars until light; beat in egg & vanilla.
- In separate bowl, whisk together flour, oats, black sesame seeds & baking soda; stir into butter mixture until soft dough forms.
- Drop by level tablespoonfuls, 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in top & bottom thirds of oven, rotating & switching pans halfway through, until golden, about 8 minutes. Let cool on pan on rack for 2 minutes.
- Transfer cookies to rack; let cool.