Orange & Black Sesame Cookies

Don't tell my ultimate chocolate chip cookie recipe, but I think I have a new favorite cookie.  I realize putting sesame seeds in a cookie sounds, well, strange, but just try it!  (Plus, black sesame seeds are sweeter and lack much of the bitterness found in white sesame seeds.)  These cookies have just the right level of sweetness, crumble, and texture.  Divine, that's a good word to describe them.  And if exquisite taste isn't enough to sell you, the sesame seeds add protein and fiber to this cookie :)

• 3/4 cup vegetable shortening
• 1 1/4 cups firmly packed brown sugar
• 1 tsp vanilla extract
• 1 tsp orange extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 1 tsp salt
• 2/4 tsp baking soda
• 2 cup black sesame seeds, ground
• 1/3 cup coarse sugar (optional)

1. Preheat oven to 375°F.
2. In a large bowl, cream shortening and sugar with electric mixer at medium speed until light and fluffy. Add vanilla, orange extract, and egg.  
3. Slowly incorporate flour, salt, and baking soda with the wet mixture.  Dump in the ground sesame and mix until evenly dispersed throughout cookie dough.  
4. Scoop tablespoonfuls of dough, and roll in coarse sugar.  Place 2-inches apart onto cookie sheet covered in parchment paper.  
5. Bake 8-10 minutes for chewy cookies or 11-13 for crisp cookies.  Remove from oven and cool on cooling rack. 

Notes:

• You can use white sesame seeds, but the cookie will be a bit more bitter.  You can find black sesame seeds at your local Asian market, or likely in the Asian section of your grocer.
• There is a variety of ways to finish your cookie, black sesame seeds, coarse sugar, white sesame seeds, or just leaving them plain.

Adapted from  Joylicious

 Yields 3 dozen cookies.