Skip to main content

don’t cry for me argentina, nostalgic sesame blossoms


What’s a little nostalgia between friends? After all homemade cookies are meant to be shared.  I haven't noticed that ingredients for homemade cookies have been difficult to find right now, plenty of flour, baking powder, sugar etc. stocked in my local market.  I think Chocolate Kisses will always be available, but tahini and sesame seeds? I don’t know, we might have to hoard those.  We loved these updated blossoms and ate them all leaving just a bag with a few sesame seeds in the bottom.  I did share a dozen or so with friends, just to remember what it was like before the quarantine when we used to host Christmas 🎄 cookie 🍪 exchanges, those were the good old days, sigh. Sesame blossoms would have been a holiday cookie exchange contender.  If you love halvah with a chocolate swirl, you'll love sesame chocolate 🍫  blossoms.  And this year I’m going to cry for Argentina 🇦🇷 

Ingredients and Recipe for Sesame Blossoms
Makes 40 cookies

1 & 1/4 cups all purpose flour
1/2 cup spelt flour
1 teaspoon baking soda
7 tablespoons unsalted butter at room temperature, cut into bits
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fine sea salt
1 large egg at room temperature 
2/3 cup well stirred tahini
1 teaspoon vanilla extract 
1/2 cup un-toasted sesame seeds, for rolling the cookie balls-place in a shallow bowl
40 unwrapped chocolate kisses

Stir together flours and baking soda in a small bowl, set aside.
In the bowl of a standing mixer with the paddle attachment, beat together the butter, sugars and salt.
Beat on medium speed for a minute until well combined, not fluffy.
Beat in the egg, tahini and vanilla on medium speed until combined and smooth for about 30 seconds.  Scrape down the bowl as needed to combine ingredients.
Add the flour mixture and beat on low speed until dough just comes together.
Give the dough a good stir with a spatula to make sure everything is combined.
Cover and refrigerate for about one hour and up to several hours.
When the cookie dough is ready preheat the oven to 375F.
Line two rimmed sheet pans with parchment paper.
Scoop the dough into 40 smooth evenly formed balls, I used a small 1 tablespoon ice cream scoop, roll in the sesame seeds, roll again with your hands to make sure the seeds are sticking to the balls, evenly space, with a few inches between each ball- on baking sheets, they will spread a small amount.
Bake one sheet in the center of the oven for 10 minutes, or until cookies are slightly browned and puffy.
Remove from the oven and center a chocolate kiss over each warm cookies- gently but firmly press into the cookie.
Return cookies to the oven and bake for two additional minutes, remove from the oven and cool for a few minutes before removing cookies with a small metal spatula to racks to continue cooling.
Repeat with the next tray of cookies.


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

chocolate guinness cake with cream cheese frosting

We loved this dense chocolate-y not too sweet cake made with my favorite unsalted Irish butter, unsweetened cocoa powder and Guinness extra stout.  This simple dark chocolate cake is then iced with a luscious cream cheese frosting that transforms the cake into a lookalike frothy pint.  I'm thinking this will be my go to chocolate cake for a gathering, serves 12 generously.  Wonderful for a Saint Patrick celebration with family and friends. This recipe comes from Nigella Lawson (NYT food section) I have made a few adjustments to the following recipe for my taste.  For the Cake 1 cup Guinness extra stout 10 tablespoons unsalted Kerrygold Irish ☘️  butter, cut into pieces 3/4 Cup unsweetened European style cocoa powder 2 cups extra fine sugar 3/4 cup sour cream 2 large eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 & 1/2 teaspoons baking soda For the Frosting 8 ounces cream cheese, at room temperature  1 & 1/2 cups confectioners sugar 1/3 cup heavy cream   Heat t