Ingredients

1 cup creamy peanut butter (not natural)

3/4 cup sugar

1 large egg

1 tsp. baking soda

5 Tbsp. black sesame seeds

1 bag frozen raspberries, thawed

2-3 Tbsp. sugar or maple syrup

1 teaspoon lemon juice

Preheat oven to 350°F with racks in upper and lower thirds.

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.

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.

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.

Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Serve cookies with a bowl of raspberry compote for dipping.

COOKS’ NOTE:keep in an airtight container at room temperature 5 days.