Swastika flag raised at NYU leads to hate crime charges for Connecticut man
Trump’s new ‘Aliens’ website exploits UFO intrigue to demean immigrants
Warrant: 'I did it' Teen accused of killing his sister admits to friend over FaceTime
Fatal Virginia bus crash raises concerns about the long list of unfulfilled safety recommendations
House again considers war powers resolution to halt military action against Iran
Radio scans find no alien tech from the latest interstellar comet
Woman takes on a 40-mile high-altitude Andes trek to raise money for prostate cancer research
Sesame Crisp Cookies
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 4 hrs 27 mins
Yield: 36 cookies
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 36)
| Energy | 69 kcal |
| Total lipid (fat) | 4 g |
| Fatty acids, total saturated | 2 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 7 g |
| Fiber, total dietary | 0.5 g |
| Sugars, total including NLEA | 3 g |
| Protein | 1 g |
| Cholesterol | 12 mg |
| Sodium, Na | 35 mg |
| Calcium, Ca | 42 mg |
| Iron, Fe | 0.5 mg |
| Potassium, K | 23.5 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
An elegant dance of nutty sesame and buttery sweetness, perfect for a refined tea-time treat.
Ingredients
- 1/2 cup - unsalted butter, softened
- 1/4 cup - sugar
- 1/4 cup - light brown sugar, packed
- 1 - large egg
- 1 teaspoon - vanilla extract
- 1 1/4 cups - all-purpose flour
- 1 teaspoon - baking powder
- 1/2 teaspoon - salt
- 3/4 cup - black and/or toasted white sesame seeds
- Step 1 In a large mixing bowl, blend the softened butter, sugar, and light brown sugar until they achieve a creamy consistency. Add the egg and vanilla extract, mixing until just combined, avoiding overmixing.
- Step 2 Sift together the all-purpose flour, baking powder, and salt directly into the butter mixture. Stir until the dough just comes together, then fold in the sesame seeds ensuring they are evenly distributed throughout the dough.
- Step 3 Divide the prepared dough into two equal parts. Roll each portion into a log with a diameter of 1 to 1 1/2 inches and about 8 inches long. Wrap each log tightly in plastic wrap and allow them to chill in the refrigerator until firm, for a minimum of 4 hours, preferable overnight, to develop the flavors fully.
- Step 4 Position two oven racks in the middle and top third of the oven, preheating to 325°F. Prepare two large baking sheets with either parchment paper or silicone baking mats, ensuring a non-stick surface for the cookies.
- Step 5 Unwrap the chilled logs and, using a sharp chef's knife, slice them into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, spacing each about 1/2 inch apart to allow for even baking, though they will not spread significantly.
- Step 6 Slide the trays into the oven, baking for 10 to 12 minutes, or until the edges of the cookies acquire a light golden hue, rotating the sheets halfway through to ensure even baking. Once baked, let them rest on the sheets for 10 minutes before transferring to a wire rack to cool completely.
Ingredients
- 1/2 cup - unsalted butter, softened
- 1/4 cup - sugar
- 1/4 cup - light brown sugar, packed
- 1 - large egg
- 1 teaspoon - vanilla extract
- 1 1/4 cups - all-purpose flour
- 1 teaspoon - baking powder
- 1/2 teaspoon - salt
- 3/4 cup - black and/or toasted white sesame seeds
