2 Tbsp sugar (or sugar substitute to equal 2 Tbsp sugar)
1/2 cup oil
1 cup flour
3/4 cup sesame seeds
2 additional Tbsp sugar
It only takes 2 minutes to mix up this batter in the processor, compared to 20 minutes with an electric mixer! They’re excellent for diabetics as they can be made sugar-free.
Steel Blade: Process eggs with 2 Tbsp sugar and salt for 30 to 60 seconds, until light. While machine is running, pour oil through feed tube in a steady stream. Process 1 minute longer. Add flour by heaping spoonfuls through feed tube while machine is running. Process 30 to 40 seconds longer. (Processor may shut off automatically after about 40 seconds because batter is very sticky. If you have an inexpensive processor, don’t let machine shut itself off or you may require a service call!)
Combine sesame seeds with 2 Tbsp sugar on a flat plate. Take a scant teaspoon of dough and use another spoon to push it off into sesame seed mixture. Roll dough in sesame seeds. Stretch dough to about 3 inches in length, then twist it to make a long, twisted finger shape. Roll again in sesame seeds. Place on sprayed foil-lined cookie sheets, leaving 3inches between cookies for expansion.
Reduce heat to 400 F. Place cookies on middle rack of oven and bake for 7 to 8 minutes. Reduce heat to 300 F and bake 10 to 12 minutes longer. Turn off heat and leave cookies in oven 10 minutes longer to dry.
* Replace sesame seeds with poppy seeds.
* Instead of shaping batter into fingers, drop from a teaspoon onto sprayed cookie sheets, leaving about 3 inches between cookies. If desired, sprinkle lightly with sugar before baking.
Each cookie contains about 40 calories if made with sugar substitute, 43 calories if made with sugar. Freezes well.