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.

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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

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9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

  1. #
    1
    Joelen — August 1, 2008 at 8:28 pm

    Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂

  2. #
    2
    Nate — August 21, 2008 at 8:06 pm

    These are absolutely amazing!

  3. #
    3
    ttfn300 — August 27, 2008 at 2:53 pm

    wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂

  4. #
    4
    gaga — December 17, 2008 at 5:39 pm

    Yay for goat cheese! It really does make them better, doesn’t it?

  5. #
    5
    aleta meadowlark — March 17, 2009 at 2:24 pm

    Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?

  6. #
    6
    Jen — March 17, 2009 at 3:36 pm

    Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!

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    7
    biz319 — July 30, 2009 at 5:16 pm

    do you think these would be good at room temperature?

    I am going to an outdoor concert next week and wanted to bring some finger food!

  8. #
    8
    Jen — July 30, 2009 at 5:19 pm

    These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.

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    9
    Beryl — December 2, 2015 at 5:42 pm

    Would you imagine using some milder-tasting cheese like Brie tasting good?

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