I had a seed problem. Or rather my pantry had a seed problem. Different varieties of seeds, poppy, sesame, and 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 into 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 Coriander Cookies
Ingredients
- 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 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
Instructions
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Place the sesame seeds in a small frying pan over medium heat.
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Toast, shaking the pan occasionally. Do not turn your back on the pan. They brown quickly and it's easy to burn them if you get distracted.
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper
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Whisk together the flour, baking powder, salt, and coriander powder. Set aside.
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Cream together the butter and brown sugar at medium-high speed until creamy. About 3 -5 minutes.
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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.
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Slow the mixer speed down to low and slowly add the dry ingredients until just combined.
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Add the poppy seeds, toasted sesame seeds, and sunflower seeds until combined.
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Form the cookie dough into balls and place on the parchment-lined baking sheets.
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Bake for 12 minutes or until the cookie edges just start to brown.
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Remove from the oven and transfer the cookies to a wire baking rack to cool.
