Yield: 60 servings
|1 cup||Sugar, brown|
|½ teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|¾ cup||Sesame seeds|
Preheat oven to 325. Cream butter until soft, then gradually beat in sugar and egg until mixture is fluffy. Combine flour and baking powder; stir into butter mixture. Add vanilla and sesame seeds and mix well. Drop dough by teaspoonfuls onto greased cookie sheets, about 1-½" apart. Bake 12-15 minutes, until cookies are light brown.
Let cookies rest a minute, then remove immediately from baking sheet.
If cookies harden before removal, return to oven for a minute to soften.
"These cookies can be frozen, or will keep well in tightly-covered container."
Recipe by Marian Burros, NY Times food columnist and author of severan cookbooks. Source: _Gifts from the Christmas Kitchen_, sent by BEE to Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the November 1992 cookbook swap