SESAME RINGS
These Sephardic Jewish cookies from Spain are traditionally served at Sabbath dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007.
Provided by averybird
Categories Dessert
Time 50m
Yield 40 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!).
- Whisk the flour, baking powder and salt together in a medium bowl.
- Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
- Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
- TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3" piece of dough). Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end).
- TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
- Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to "swirl" the seeds to fully coat the ring). Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
- Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
- Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
Nutrition Facts : Calories 124.2, Fat 5, SaturatedFat 0.8, Cholesterol 23.2, Sodium 65.1, Carbohydrate 17.2, Fiber 0.7, Sugar 6.5, Protein 2.6
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Paul Valderez
[email protected]I'm not a big fan of sesame seeds, but I still really enjoyed these rings. The dough is light and fluffy and the glaze is perfectly sweet.
Mandip Rai
[email protected]These rings were delicious! I'll definitely be making them again.
Muhammed Ahmed
[email protected]I had a hard time finding black sesame seeds, so I used white sesame seeds instead. They still turned out great.
NIAZ MUHAMMAD
[email protected]These rings were a bit too sweet for my taste, but my kids loved them.
Joanne Armitage
[email protected]I've made these rings several times now and they're always a hit. They're the perfect combination of crispy and chewy.
Leliy Ebsa
[email protected]I'm so glad I found this recipe. These sesame rings are now my go-to party snack.
Md Imam Hossin
[email protected]These rings were amazing! I couldn't stop eating them.
Margarita Wilson
[email protected]Overall, I thought these sesame rings were pretty good. They were easy to make and tasted delicious. I would definitely make them again.
Carolyn Pena
[email protected]These rings were a bit too oily for my taste. I think I'll try baking them instead of frying them next time.
Rashaad Petersen
[email protected]I had a hard time getting the dough to rise. I think I might have needed to let it proof for longer.
Juan Mendez
[email protected]These rings were a bit too sweet for my taste. I think I'll try reducing the amount of sugar in the glaze next time.
Samiul is
[email protected]I'm not a huge fan of sesame seeds, but I still really enjoyed these rings. The dough is light and fluffy and the glaze is perfectly sweet.
ahmad 0093
[email protected]These rings were a bit more work than I expected, but they were worth it. They're so addictive!
Hendrix Igleta
[email protected]I love the combination of sweet and savory in these sesame rings. The glaze is just the right amount of sticky and the sesame seeds add a nice crunch.
Nabin Bsyal
[email protected]These sesame rings were a hit at my party! They were so easy to make and turned out perfectly crispy and delicious. I'll definitely be making them again.