Sesame Crisps
Hubby’s mom always makes the cookie platter for the family holiday celebration. Last year I got to help her out with the cookie platter. It was fun to get to try some of Hubby’s family favorites. These cookies are Hubby’s mom’s favorite. They have little black and white sesame seeds in them (I made them with only white seeds). These are very delicate cookies and need to be served the day they are baked.
One Year Ago: Crockpot Beef and Peppers
Sesame Crisps
Ingredients:
6 Tbsp butter, softened
2/3 c sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking powder
1 egg
1/2 c plus 2 Tbsp flour
4 tsp white sesame seeds, toasted
4 tsp black sesame seeds
Directions:
Toast white sesame seeds on a cookie sheet for a few minutes. Watch careful and only toast until lightly browned.
Preheat oven to 350 degrees. Spray 2 large cookie sheets w/nonstick cooking spray or brush with butter.
In large bowl, beat butter, sugar until light and fluffy. Add vanilla, salt & baking powder and beat. Add egg, beat until well combined. With a spoon, stir in flour.
If you’re using the black seeds, spoon half the batter into a small bowl; add toasted white seeds to half the batter and the black seeds into the other half of batter.
Drop by rounded teaspoons, about 3” apart, onto cookie sheets. Bake about 8 minutes, rotating sheets halfway through the baking time, until cookies are set and edges are golden. Let cookies remain on sheets for only about 30 seconds before removing to racks to cool.
Wipe sheets clean and butter again, repeat until all is done.
*Note- if you inadvertently leave the cookies on the sheet too long and they are hard to remove, just place in oven for a minute to warm/soften them again.
Recipe from Hubby's mom
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a great flavor combination! And now I’m officially hungry.
beantownbaker — May 29th, 2013 @ 11:45 am
Ha – sorry to make you hungry! We all REALLY enjoyed these. I like snickerdoodles enough, but these were just awesome.
These are so genius! I love snickerdoodles but combined with cheesecake, its even better!
beantownbaker — May 29th, 2013 @ 11:45 am
You should definitely make these, they’re as delicious as they look!
Love the “random” dollops of cookie on top. They look like mini cookies. Snickerdoodles are the best, I love the way you’ve made them shine in this cheesecake!
beantownbaker — May 29th, 2013 @ 6:45 pm
Ha, I tried to make them random, but I pretty much failed at it 😉
I havn’t baked anything sweet for a lonnnggg time now (been living in a campervan and now I have an oven once more been on a bread baking / savoury kick) but Ive been looking for THAT recipe to get me back into sweets. I think this is it! I tried snickerdoodles once and looovvedd them, yours look so so pretty, I cant wait!
beantownbaker — May 30th, 2013 @ 9:12 am
I think this would be the perfect recipe to get you back into baking sweets!
This looks wonderful 🙂 I love snickerdoodles alone, so I imagine this cheesecake tastes heavenly!
oh boy, you may have outdone yourself with this one 🙂 sounds like it was the perfect treat for your sister and her husband!!
daughter came over last night and she lovveessss Snicker Doodle so I made this…she took the whole dish home…that is how much she enjoyed it…it tasted just like snickerdoodle ..I love your recipes…keep them coming…
beantownbaker — July 14th, 2013 @ 4:18 pm
Thanks 🙂 So glad your daughter enjoyed them. My snickerdoodle loving sister sure enjoyed them as well…