Sesame Ginger Cookies

• 1-1/2 cup Flour
• 1 teaspoon Ground Ginger
• 1-1/2 Tablespoon Cornstarch
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup Packed Dark Brown Sugar
• 1/3 cups Tahini
• 2 Tablespoons Dark Sesame Oil
• 1 Tablespoon Corn Syrup
• 2 teaspoons Vanilla
• 1 whole Egg
• 3 Tablespoons Raw Sugar

1. Preheat oven to 375 degrees F.
2. Sift together flour, ground ginger, cornstarch, baking powder, baking soda and salt. Set aside.
3. Beat together brown sugar, tahini and sesame oil at medium speed until well blended. Add corn syrup, vanilla extract and egg. Beat well. Add flour mixture to sugar mixture slowly, beating at low speed until combined.
4. Form dough into balls, about 1 1/2 inches in diameter (about 20). Roll balls in raw sugar, pressing sugar onto outside surface of the dough. Transfer to a cookie sheet. Using a glass, flatten balls slightly. Bake for 10 minutes. Leave on cookie sheet 2 minutes before transferring to a baking rack to cool completely.

flour, ground ginger, cornstarch, baking powder, baking soda, ubc, brown sugar, tahini, sesame oil, syrup, vanilla, egg, sugar

Taken from tastykitchen.com/recipes/desserts/sesame-ginger-cookies/ (may not work)