One of my favorite recipes from the Veganomicon cookbook is for Peanut Ginger Sesame Cookies. I've made them for family on multiple occasions. Now, I'm whipping up a batch for our friends we're going to visit in Germany.

My adaptation makes this recipe not Vegan. I use real butter. My flours and syrups are different as well. I add more ginger and omit the extracts.

Peanut Ginger Sesame Cookies
Adapted from the Veganomicon Cookbook

1 1/2 cups cake flour
1 1 /2 cups whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/2 cup butter, softened
1/2 cup super chunky peanut butter
1/8 cup (dry measure) sorghum syrup
1/8 cup (dry measure) baking molasses
1 1/4 cup turbinado sugar
1/2 cup soy milk
4-6oz dried candied ginger, diced into pieces
white and black sesame seeds (if desired) for rolling

Preheat: 350 degrees

In a medium to large mixing bowl sift flour, baking soda, baking powder, ground ginger and cinnamon together. In a large stand mixing bowl, cream the butter, and add peanut butter, sorghum syrup and molasses, sugar and soy milk. Slowly add the flour mixture to combine. Fold in the chopped ginger.

Roll into walnut sized balls, roll the balls into sesame seeds and bake, 10-15 mins. I like them soft and chewy, so I only bake them for about 10 minutes.