Sesame Crisps
Hubby’s mom always makes the cookie platter for the family holiday celebration. Last year I got to help her out with the cookie platter. It was fun to get to try some of Hubby’s family favorites. These cookies are Hubby’s mom’s favorite. They have little black and white sesame seeds in them (I made them with only white seeds). These are very delicate cookies and need to be served the day they are baked.
One Year Ago: Crockpot Beef and Peppers
Sesame Crisps
Ingredients:
6 Tbsp butter, softened
2/3 c sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking powder
1 egg
1/2 c plus 2 Tbsp flour
4 tsp white sesame seeds, toasted
4 tsp black sesame seeds
Directions:
Toast white sesame seeds on a cookie sheet for a few minutes. Watch careful and only toast until lightly browned.
Preheat oven to 350 degrees. Spray 2 large cookie sheets w/nonstick cooking spray or brush with butter.
In large bowl, beat butter, sugar until light and fluffy. Add vanilla, salt & baking powder and beat. Add egg, beat until well combined. With a spoon, stir in flour.
If you’re using the black seeds, spoon half the batter into a small bowl; add toasted white seeds to half the batter and the black seeds into the other half of batter.
Drop by rounded teaspoons, about 3” apart, onto cookie sheets. Bake about 8 minutes, rotating sheets halfway through the baking time, until cookies are set and edges are golden. Let cookies remain on sheets for only about 30 seconds before removing to racks to cool.
Wipe sheets clean and butter again, repeat until all is done.
*Note- if you inadvertently leave the cookies on the sheet too long and they are hard to remove, just place in oven for a minute to warm/soften them again.
Recipe from Hubby's mom
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmmm that sounds awesome! Such a unique dish!! I’m glad it turned out well, and extra props for not giving in to the bribery aspect, I’m sure you would have won otherwise =)
Looks soooo good!! I want to try to make this sometime 🙂
What a great idea!! I need to go eat breakfast now… wish I had this!!
oh yummmmmm. i’ve been craving cinnamon roll all week!
I want to make this this weekend! Thanks for posting!
Oh my gosh, this looks so amazing! Great idea. I think I just drooled on my keyboard a bit. 🙂
Genius!
Would you classify this as a dessert, or breakfast (or both)? 🙂
I’d def call this a breakfast item, but it would be perfect for dessert too!
Ok that is awesome! I gotta try that. Breakfast indulgence here we come!
My husband just suggested monkey bread to me last wknd. I like this version soooo much better, and he will too. Thanks for the great idea!
I usually make something like this on Christmas morning, but I just use regular monkey rolls. I am definitely trying it with cinnamon rolls next time. Thanks!
Awesome idea! I loved the link to the cinnamon roll cupcakes as well. I’m defiantly trying this out with my all time favorite cinnamon roll recipe. Thanks for sharing 😀
That is a genius idea combining your two favorites! I’m super impressed!
My goodness gracious those look good! I haven’t made monkey bread in ages, but have a recipe ready to go once I do. I love your twist!!
Happy Sunday! :O)
be still my heart. you’ve just combined two of the finest creations in all of food land. i bow at your feet. 🙂
WOAH this is sooo smart!!! yum. yum. YUM!
aww that is SO ADORABLE. monkey bread to the max!!!
thnx for sharing!~
Wonderful!
I had originally made your overnight cinnabuns a few months ago and loved them!
I think I have to give this one a go 😀
P.S I’m now following you :D:D
What a great idea-I am drooling all over the keyboard after reading this post! I am definitely going to try this the next time I make cinnamon rolls 🙂
Oh, man that’s a brillant idea! I like my monkey bread gooey so I agree with your suggestion of turning it out asap.
~ingrid