Recipe by Boomette
A recipe that comes from the South of USA. Taken in a book of recipe from different countries. I don't know how much cookies it gives, so I guess 20. If you do it, tell me how much and I'll change it :)
Top Review by UmmBinat
These are lovley and lacy/delicate as you can see from the photos while the sesame seeds give them an earthy flavour. I made ours gluten free using a rice flour mix (white rice flour and half the amount of tapioca starch. I also kept them corn free by adding some baking soda and organic apple cider vinegar for the baking powder. I did not use (grilled~toasted) sesame seeds and they came out toasted enough for us without doing so. I suspect if you toast them they may be too burnt tasting. By the way, when it says keep them apart on the pan it means it!!! Mine ran into each other and I had spaced them pretty well. Thanks for this recipe I will make again. Made for Ramadan Tag 2010.
- 115 g butter
- 1 cup brown sugar
- 1 egg
- 1⁄2 cup flour
- 1⁄4 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla
- 1 cup sesame seeds, grilled
Directions See How It's Made
- Cream the butter with the sugar.
- Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds.
- Beat well.
- Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie.
- Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard.
- Let cool few seconds, then take them off the baking sheet carefully.
- Chilicat had 35 cookies, using a 1-teaspoon scoop.