Sesame Seed Cookies
|Sesame seeds||2⁄3 Cup (10.67 tbs)|
|Soy flour||1⁄3 Cup (5.33 tbs)|
|Whole wheat pastry flour||1⁄3 Cup (5.33 tbs)|
|Trans fat free margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Granulated sugar substitute||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
1. Heat oven to 350°F. Spread sesame seeds on a jelly-roll pan. Bake until toasted, 8 to 10 minutes, stirring or shaking the pan once or twice. Pour into a medium bowl and let cool briefly.
2. Add soy flour, pastry flour, and salt to sesame seeds; stir to combine.
3. Combine margarine and sugar substitute in another medium bowl. Beat with an electric mixer at medium speed until pale and creamy. Beat in vanilla. Add flour mixture and beat at medium-low speed until combined.
4. Pinch off walnut-size pieces of dough. Roll into 1-inch balls and set on ungreased baking sheets, making 24 balls. Dip a drinking glass into flour and flatten balls into 2-inch disks. Bake until golden brown, 8 to 10 minutes. Cool on baking sheets for 2 minutes, then transfer to a rack and cool completely. Handle cookies carefully, as they are fragile.