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. 
That’s the same recipe I used for grahams last summer, and I was addicted to them. Could not stop eating them! Thanks for reminding me to make them again.
I loved your themed week recipes, it’s so festive and fun. These sound sinful with the caramel chocolates. YUM!
I LOVE what you did with all the s’mores! Great idea and you’re just so creative with it all. Let me know if you ever need a taste-tester, I live right down the street!
i’ve wanted to try my own graham crackers… bummer to hear they’re not that much better than store bought! FABULOUS idea with the caramel chocolates though 🙂
Oh my lord…can I just tell you how good these look!!!!
And I LOVE smores!
these look FABULOUS, and yes smores with Reese’s cups are absolutely delicious! I just found your blog and became your follower because your recipes look divine, I will def. be trying some of them in the near future! Have a wonderful day!
I made this graham recipe too! I wish I had gotten to check if some of them were better a few days later, but mine were all gone after a weekend of camping. 😉 I felt like you did at first though, that they were good but not great, and so it is a good thing to know they improve with time. Thanks for all these recipes!
What a great week of posts – I especially love your caramel twist here and I’m super impressed you made your own graham crackers 🙂
golikov1r@mail.ru
It’s amazing designed for me to have a website, which
is helpful in favor of my know-how. thanks admin