Every so often, my refrigerator gets a little out of control. In this apartment, I blame the fridge design and placement, for which there is nothing I can do. What I can’t do is open the door all the way and so it makes the act of cleaning the fridge even more of a chore than it needs to be.
There’s a great column in a food magazine I read infrequently where the author goes to a famous person’s house and examines the contents of their refrigerator, thus revealing something intimate about the lives of our pop icons. I remember the guy from The Mighty Mighty Bosstones had some unmarked container that he begged the interviewer not to open, in addition to neat international condiments and on reading the piece I thought, ‘he’s just like me!’ which I guess is the point of the article.
This morning, I took on the task of dealing with my fridge because if today is the day the journalist shows up to archive my food preferences, I might be out of a job. Behind the numerous half-eaten jars of salsa and pickles, and three containers of sauerkraut (I think they are multiplying on their own in there) I came across a can of tahini that Mark had purchased to make homemade hummus. I’ll confess that hummus is one of those things that I think is just fine store bought. In fact I really like Sabra brand hummus. Is that blasphemy?
Anyway, back to the cookies, I made these this morning with the leftover tahini and enjoyed a few outside with a cold glass of milk for breakfast. Texturally, they are delicate, reminiscent of pecan sandies, but use tahini instead of butter for a delicious sesame flavor. And they are super easy to make:
Black Sesame Cookies
Makes about 4 dozen
2 cups tahini
2 cups sugar
2 tsp baking soda
1 tsp kosher salt
1/2 cup black sesame seeds
Heat your oven to 350º and grease 2 large baking sheets. In a large bowl, whisk together everything but the sesame seeds. Use damp hands (and rewet frequently) to roll 1″ balls of dough. Set on a plate until all the dough is rolled. Then, roll each ball around in the black sesame seeds to coat. Place on the prepared baking sheets 2″ apart and press down with the back of a fork, a la peanut butter cookies. Bake until golden on the edges, about 12 minutes. Remove from the oven, let cool 10 minutes on the baking sheet then carefully move to a cooling rack to cool completely.