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. 
I love bundt cakes, I love cinnamon rolls! Thank you for combining them for me 😉 looks wonderful!
I love Mary’s “I Love Big Bundts” feature on Food Librarian! Your Cinnamon Roll Bundt looks delicious, and quite possibly a great addition to an holiday table as it is different and unexpected.
Thanks so much for sharing and trying my recipe!!
beantownbaker — November 24th, 2013 @ 5:50 pm
Thanks for posting it in the first place!
Yummy! This looks so delicious!!
beantownbaker — November 24th, 2013 @ 5:50 pm
It really is delicious!
Jen, I can’t wait to try this!!!! It looks fantastic. And I need to work with you and this $5 pig out – or I need to bring this to my work. 🙂 Thanks for baking along with me…your blog is always such an inspiration to me! – mary the food librarian
beantownbaker — December 1st, 2013 @ 6:55 pm
The $5 pig out is awesome. Thanks for doing I Like Big Bundts again this year!
I just made this cake as a breakfast contribution to a holiday food fest at work. It was a HUGE hit! People were actually waiting for me to arrive in the morning before they’d even tasted it, just because they saw it on the sign-up list. Then once people started eating it, they were actually emailing and IM’ing to rave about how amazing it was. My co-workers have now added it to the list of things they regularly ask me to make. 🙂
beantownbaker — December 17th, 2013 @ 10:55 am
That’s awesome to hear! Glad the recipe was such a big hit for you.
Yes! Finally someone writes about Edellaubbäume.
thanks for share post…