I had a seed problem. Or rather my pantry had a seed problem. Different varieties of seeds, poppy, sesame, sunflower, were piling up and squeezing out other important items like spices and fancy salts.
I blame this on those annoying recipes that only require a teaspoon or less of seeds. The large bag you had to buy (because you can never find the small bag in the market when you need only a small amount, right?) ends up loitering in the pantry, manspreading everywhere, not letting anyone else sit down.
By chance, I saw a version of this recipe in a German cooking magazine, did a little happy dance, dog-eared the page and then promptly lost it and didn't find it again for weeks.
By that time more seeds had checked in to Hotel Pantry. I was trying hard to ignore them.
Then, what always happens, happened. When not trying so hard to find something or looking for something else, I stumbled upon the recipe again that inspired this one.
A happy surprise.
The seeds add a lot of crunch and flavor to this cookie. The brown sugar provides a caramel- like layer that balances the coriander perfectly.
I toasted the sesame seeds before adding them to the batter. Turns out that was a great move. Yay. Me.
The result was a uniquely flavored cookie and, because I made a double batch, a thank you from my pantry.
Toasted Sesame Poppy Seed
- 2 tablespoons sesame seeds
- 1 + 1 /2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 10 tablespoons of butter (half cup - one stick plus 2 tablespoons), room temperature
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon poppy seeds
- 1/3 cup sunflower seeds
- Place the sesame seeds in a small frying pan over medium heat. Toast them, shaking the pan occasionally. Do not turn your back on the pan. The sesame seeds brown quickly and it's easy to burn them if you get distracted.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper
- In a separate bowl, whisk together the flour, baking powder, salt and coriander powder and set aside.
- Cream together the butter and brown sugar at medium-high speed until creamy. About 3 -5 minutes.
- Add the eggs one at a time making sure the first one is thoroughly integrated into the batter before adding the second. Scrape down the sides of the bowl as you go along.
- Slow the mixer speed down to low and slowly add the dry ingredients until just combined.
- Add the poppy seeds, toasted sesame seeds and sunflower seeds until combined.
- Form the cookie dough into balls and place on the parchment-lined baking sheets.
- Bake for 12 minutes or until the cookie edges just start to brown.
- Remove from the oven and transfer the cookies to a wire baking rack to cool.