Sue Gregg's Peanut Butter Sesame Cookies Demonstrated by Christy Witek

	Peanut Butter Sesame Cookies Guest Demonstration by Kristi Witek Sesame seeds add a bit of nice crunch to this kid-pleasing peanut butter cookie. Made with Sucanat, they will be crisp, with honey, soft. From *Desserts.* AMOUNT: About 3 1/2 Dozen Bake: 350°F (175°C) - 12 minutes 1. Preheat oven to 350°. Grease or spray cookie sheet with non-stick spray (p. 54). 2. Whisk together until well blended and smooth: 1 stick (1/2 cup) soft unsalted butter or 1/2 cup canola oil 1 cup Sucanat or 1/2 cup honey 1 egg 1 teaspoon vanilla 2 tablespoons water 1/3 cup sesame seeds 1/2 cup peanut butter 3. Blend dry ingredients in separate bowl: 1 1/2 cups whole wheat pastry flour 1/2 cup non-instant nonfat dry milk powder 1 teaspoon salt 1/2 teaspoon baking powder 4. Stir dry ingredients into liquid ingredients until well blended. Dough with Sucanat will be quite stiff. 5. Stir in evenly: 1 cup Quick Quaker Oats, uncooked, optional 6. If you don't have an all-purpose scoop (p. 48), chill dough made with honey until easy to roll in palms of hands without sticking. 7. Roll tablespoons of dough or dispense with all-purpose scoop onto lightly greased cookie sheet and flatten with floured fork (cookies will not usually spread much during baking). 8. Bake in preheated oven at 350° for about 12 minutes. Remove immediately from cookie sheet to cool. Per cookie of 3 1/2 dozen, includes oats Exchanges: 0.25 Bread, 0.75 Fat, 0.5 Fruit; 89 Calories, 2 g protein (11%), 4 g fat (46%), 9 g carbohydrate (43%; 4.5 g sugars), 1 g dietary fiber, 11 mg cholesterol, 81 mg sodium, $.10 VARIATION Omit sesame seeds from dough; roll balls in sesame seeds before flattening with a fork on cookie sheet.
Assemble Ingredients

Step #1 Preheat oven to 350 degrees. Grease or spray cookie sheet with non-stick spray.

Step #2 Whisk together until well blended and smooth:

1 stick soft unsalted butter

1 cup Sucanat or 1/2 cup honey

1 Egg	Vanilla	Water

	Sesame Seeds

Peanut Butter		Blend liquid ingredients

Step #3 Blend dry ingredients in separate bowl:

Whole wheat pastry flour	Non-instant nonfat dry milk powder or allergy alternative such as rice milk

Salt	Baking Powder
Step #4 Stir dry ingredients into liquid ingredients until well blended.		Step #5 Stir in evenly:

		Quick Quaker Oats, uncooked, optional
Step #6 If you don't have an all-purpose scoop, chill dough made with honey until easy to roll in palms of hands without sticking.
Step #7 Roll Tablespoons of dough or dispense with all-purpose scoop onto lightly greased cookie sheet.Flatten with floured fork (cookies will not usually spread much during baking).

Step #8 Bake in preheated oven


Remove immediately from cookie sheet to cool

No, no, not yet!	Clean up!	Ok, Now

Christopher registers approval

Kristi manages the *SueGreggCookbooks* booth at the Indianapolis Home School Convention.