Total Time
Prep 15 mins
Cook 18 mins

A simple to make yummy cookie.I found the recipe in the Good Housekeeping magazine Christmas cookies section December 2005. Note: I think that these cookies would also be good using chocolate graham crackers or drizzling melted chocolate over the tops of cookies.

Ingredients Nutrition


  1. Preaheat oven to 350 degrees.
  2. Place graham crackers side by side in ungreased jelly roll pan,(Make sure to use pan size called for; Crackers should cover entire pan with NO spaces in between) I lined the pan with release foil, this way the graham crackers fit really good in the pan.
  3. In a 1-quart saucepan, combine butter and sugar; heat to boiling over medium-low heat, stirring occasionally, Boil 2 minutes or until mixture thickens slightly.
  4. Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
  5. Bake 18 to 19 minutes or until graham crackers are slightly brown and butter bubbles and turns golden; WATCH CAREFULLY during the last 2 to 3 minutes of baking to make sure graham crackers do not over brown.
  6. Note: my cookies were done in 16 minutes.
  7. While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.
  8. With metal spatula, transfer cookies to a wire rack to cool.
  9. Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.
Most Helpful

I made this recipe twice. Both time I had issues with the butter separating. The first time, the "oily" butter separated from the sugar, leaving something like a brittle, so I discarded the oil, spread the brittle on the graham crackers and continued with the recipe. This baked up nicely and "stuck" to the crackers. The second time, I tried cooking the butter and sugar longer ... still, this "oily" separation. I added the almonds to this mixture, poured the whole thing over the graham crackers, and got soggy crackers. I baked as directed, but the mixture didn't stick to the crackers like the first batch. The almonds and sesame seeds kept falling off with every bite. So I scraped the almonds off the crackers and used them as a waffle topping (which, by the way was delicious!) Even with all my "issues" ... we loved 'em. The only thing missing, was a drizzle of chocolate over the top. Thanks Barb :) I made this for the "Cooking with an Asian Accent" event - March 2009.

"Ratalouille" March 30, 2009