Crunchy Sesame Cookies

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 1/2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1/3 cup tahini (roasted sesame-seed paste)
• 2 tablespoons dark sesame oil
• 1 tablespoon light-colored corn syrup
• 2 teaspoons vanilla extract
• 1 large egg 
• Cooking spray 
• 2 tablespoons granulated sugar 

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, baking powder, baking soda, and salt, stirring with a whisk; set mixture aside.
Place brown sugar, tahini, and oil in a large bowl; beat with a mixer at medium speed until well blended. Add syrup, vanilla, and egg; beat well. Gradually add flour mixture to sugar mixture, beating at low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each). Place granulated sugar in a shallow bowl. Roll dough balls in granulated sugar; place 2 inches apart on baking sheets lined with parchment paper. Flatten balls slightly with the bottom of a glass. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool completely on a wire rack.

Serves 36 (1 cookie); 71 calories.

VERDICT:  John thinks these are weird, but I think they are delicious.  They were not hard to put together, but I did burn up the motor on the hand mixer--the dough is dense.  Keep.