Sesame crisps
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick cooking spray | ||
| 6 | tablespoons | Butter; (3/4 stick), softened |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking powder |
| 1 | large | Egg |
| ½ | cup | Plus 2 tablespoons all-purpose flour |
| 4 | teaspoons | White sesame seeds; toasted |
| 4 | teaspoons | Black sesame seeds* |
Directions
1. Preheat oven to 350 degrees F. Spray 2 large cookie sheets with nonstick cooking spray.
2. In large bowl, with mixer at medium speed, beat butter, sugar, vanilla extract, salt, and baking powder until blended. Add egg; beat until well combined. With spoon, stir in flour.
3. Spoon half the dough into a small bowl; stir in toasted white sesame seeds. Stir black sesame seeds into dough remaining in large bowl.
4. Drop doughs by rounded teaspoons, about 3 inches apart, onto cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies about 8 minutes, rotating cookie sheets between upper and lower racks halfway through baking time, until cookies are set and edges are golden. Let cookies remain on cookie sheets about 30 seconds to set before removing to racks to cool.
5. Wipe cookie sheets clean with paper towels; spray again with nonstick cooking spray. Repeat step 4 with remaining cookie doughs. Store cookies in tightly covered container.
Each cookie: About 45 calories, 1 g protein, 6 g carbohydrate, 2 g total fat (1 g saturated), 11 mg cholesterol, 40 mg sodium. *Black sesame seeds are available at Oriental food stores. Or, if you like, you can use all white sesame seeds
Posted to EAT-L Digest by Sue Plumley <splumley@...> on Dec 16, 1997