I wanted to share with you one of my new favorite cookie recipes. These cookies are a southern delicacy that I was worried would be impossible to make. They did take a while but they weren't hard at all! You can read up on the history of the cookie here.
Serving: 12 dozen
Time: 18 minutes (per tray!)
1 1/2 cups sesame seeds
2 cups flour
1 lb box light brown sugar
1 tsp baking powder
3 sticks butter, softened
1/4 tsp salt
2 large eggs
2 tsp vanilla
Preheat oven to 350 degrees. Place raw sesame seeds in a single layer on baking sheet. Bake for 3 minutes until lightly browned. Cool completely.
Lower oven temperature to 300 degrees. Line cookie sheets with parchment paper. Cream sugar, butter & eggs until very light, about 5 minutes. Sift flour, baking powder and salt. Add to butter mixture and stir with spatula until combined. (Stirring this manually is impossible, I used the "stir" setting on my mixer and it worked just fine!) Add vanilla. Stir in cool sesame seeds.
Drop batter by 1/2 tsp full onto cookie sheets, 1 inch apart.
Bake until very brown but not burned on edges, about 14-15 minutes. Let cookies cool completely on parchment paper, then peel them away. Store between layers of wax paper in an airtight container. Freeze in tins.
I will warn you, if you only use one cookie sheet, these cookies could take forever to make! With a full bowl of batter making a whole 12 dozen cookies, it may be a good idea to half the recipe if you'd like. I still have a few dozen left - who knows when I'll be able to finish them!