Cranberry and Toasted Sesame Cookies

Hulled or unhulled sesame seeds can be used for these cookies. The hulled seeds have a milder flavor and more delicate bite, while the unhulled seeds will add more sesame flavor and a heartier texture.

• Position oven racks in the top and bottom thirds of the oven and heat the oven to 350 degrees F. Line two baking sheets with parchment.
• In a large bowl, whisk together the oil, eggs, and both sugars. In a medium bowl, combine the flour, sesame seeds, and 1/2 tsp. salt. Gradually add the oil mixture to the flour mixture, stirring until the batter is smooth. Blend in the cranberries.
• Drop the batter by heaping tablespoons onto the prepared baking sheets, spacing them 1 1/2 to 2 inches apart. Sprinkle the dough with sanding sugar.
• Bake for 7 to 8 minutes. Rotate and switch the baking sheets and bake for another 7 to 8 minutes, until the edges are golden brown and the cookies are light golden on top. Place the cookie sheets on a wire tack to cool for 5 minutes. Transfer the cookies to the rack and let cool completely.