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. 
Yum! These look FABULOUS!!
http://www.simplysweeter.blogspot.com
I’m so curious to see what homemade marshmallows taste like! They look pretty awesome in the pictures!
yum!!! i love homemade marshmallows!!! i like to chocolate dip 2 sides so they look like little ice cream sandwiches!
I wouldn’t even need chocolate and graham crackers to enjoy these. I could gobble them up all by their lonesome.
Hmm, I would think they’re really tricky but it sounds like I was wrong. I’m not the biggest marshmallow fan but I have a feeling that homemade taste way better!
Marshmallows have been on my shortlist for a while now. You just pushed me over the edge. I can just see some dipped in chocolate or rolled in toasted coconut and packaged up for the holidays! Question – where do you find the gelatin in the supermarket? In the baking aisle?
Rachel
http://theavidappetite.com
You can actually put the marshmallows in the fridge, and they will set up faster.
I don’t like store-bought marshmallows (unless they’re toasted), but the homemade ones just have such an incredible texture… and I love that you can flavor them however you want. I used to make 5-spice marshmallows at Flour. I really want to make them at home.
These look gorgeous! I might have to make some for hot chocolate season.
I
WANT
THESE
NOW.
Seriously. These look amazing!!
How many grams of gelatine are in each pack? I have a feeling different countries have different amounts…
I had a great cassis marshmallow at an afternoon tea recently and thought they were really hard to make.
I have yet to make homemade marshmallows….I need to get over that fear!
Silly question…
If I was making Rice Krispie Treats could I just mix the cereal in and then pour it all into a pan to set up?
I just thought they might taste better with the homemade marshmallow.
Thanks.
Rachel – The gelatin is near the Jello in my super market. It’s up on the top shelf.
Cupcake Kelly – My box of gelatin says 1 oz for 4 small envelopes. Does that help?
yipeiokyay – Sounds like it could work. You might want to throw some butter in too? Alton Brown did say you can use them to make Rice Krispies treats during the episode, but he implied that you do it after they have set up.
To everyone who has been afraid of making marshmallows – it’s seriously SO EASY. Do it!
I love love love making marshmallows! You can flavor them, too, so try out different extracts and flavorigns in them for an extra kick. Peppermint ones with mini chocolate chips on top are AWESOME
Okay, even tho I read your blog often, this is the first recipe I’ve actually tried. I’ve been dying to do homemade ‘mallows because the stay-puff ones taste like the gas they use to puff them up. 🙁 Mine are drying now, so no report on how they came out yet, but I have to agree – except for my nervousness working with hot candy (legacy of a drop of hot caramel on a bare foot that left a mark for years) – these were super-easy.
Question: my gelatin smelled kind of bad when it had sat in the water for a while, tho the smell seems to have gone away. Did this happen to you? Could my gelatin have been a little funky? (Can gelatin even go funky?). Thx!!
Virginia – I do remember the gelatin having a weird smell that does go away. I hope you enjoy them as much as we do. A friend told me that if you can’t wait the full 4-hours you can pop them in the fridge to speed up the process.