Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Starters, Snacks & Light Meals

Savory Sesame-Pepita "Cookies"

Galletas Saladas de Ajonjoli y Pepitas

Makes 6 to 7 dozen little savory "cookies,"  serving 15 to 20 as a nibble

Recipe from "Fiesta at Rick's" cookbook

With the sandy texture of good shortbread and the nutty intensity of toasted pumpkinseeds and sesame, these little “cookies” will stop conversation when you set them out for friends.  For added texture and flavor, feel free to stir a handful of sesame seeds into the mixture. 

Ingredients

1 1/2  cups toasted, salted pumpkinseeds (pepitas)
1 1/2  cups all-purpose flour
1/2  cup tahini (sesame paste)
1/4  cup dark brown sugar
6 tablespoons milk
1 1/2  teaspoons salt
4 ounces (1 stick) very cold unsalted butter, cubed 

Directions

Heat the oven to 350 degrees.  In a food processor, pulse the pumpkinseeds until coarsely ground (usually 5 one-second pulses).  Over the pumpkinseeds, evenly distribute the flour, tahini, brown sugar, milk, salt and cubed butter (in that order).  Pulse 8 times (one-second pulses).  Everything should be evenly mixed together (with tiny pieces of butter still visible), though the mixture won’t form a cohesive mass.

Line a rimmed baking sheet with parchment paper or a silicone baking mat.  Using a teaspoon or tiny ice cream scoop, scoop out small amounts of dough (about 1 teaspoon), form them into rough-looking balls and lay them on the baking sheet (they can nearly touch). Bake for about 25 minutes, until lightly browned and crisp.  Cool, then scoop into a serving bowl for your guests.

Working Ahead:  These can be made a week or so ahead and stored in an air-tight container.  If you want to restore their original sparkle, spread them on a baking sheet and heat them for 10 minutes at 350 degrees before serving.
 

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