(From reader recipe posted on Gourmet.com )
* 1 cup creamy peanut butter (not natural)
* 3/4 cup sugar
* 1 large egg
* 1 teaspoon baking soda
* 5 tablespoons black sesame seeds
1. Preheat oven to 350Â°F with racks in upper and lower thirds.
2. Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda until combined well. (I don’t own an electric mix, so I mix everything by hand. This one is easy and only takes a couple of minutes.)
3. Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets. (Don’t pour out all sesame seeds onto the plate at once. Do it a little at a time, adding seeds as you roll more cookies).
4. Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool. (Cookies come out very very soft and crumbly, so transfer them to the cooling rack with a spatula. They will solidify within minutes)
Cookies keep in an airtight container at room temperature 5 days.