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. 
Holy snap! Guess what I’m bringing to our post-holiday party on the 2nd? I have a reputation for being the “sweets girl,” but that might just have to change…
Thanks for the recipe!
Forgot to ask – Do you bake the rolls in the same dish you marinated them in, or do you place them on a cookie sheet or something?
Dorothy – we just bake them in the same pan. Usually, we’ll buy the disposable foil ones from the store that come with a lid. Marinade them overnight and then just grab and go to a party. Pop them in the oven for the 10 minutes and serve hot. Works really well.
I have leftover ham from Christmas dinner (and who doesn’t have cheese on hand!) and will be trying these this week.
I hope you and yours had a nice Christmas. This recipe is unlike any I’ve ever seen! It sounds SO GOOD!
Happy (almost) New Year!
Wow, those look delicious! Seem perfect for New Years Eve hors d’oeuvres. I’ve never thought of using Kings Hawaiian rolls for anything other than a dinner-time side.
Made these for New Years Eve….& they were fantastic! These are definitely going on my short list of yummy ( & easy) appetizers.
Hi, after seeing these on a friend’s blog, I had to give them a try! I made them for dinner to try out and they were a huge hit! They will be a new dish I’ll be bringing to our next potluck!
http://ldylvbgr.blogspot.com/2010/01/mini-ham-and-cheese-sandwiches.html
My friend made these and they were fantastic-I don’t usually like ham and cheese!
These little guys are tasty. Glad you enjoyed them.