State Department slashes fee to renounce US citizenship by 80% to $450
EPA moves to weaken pollution limits on chemical used to sterilize medical equipment
Wisconsin legislator pleads guilty to disorderly conduct in feud over Hispanic resolutions
Federal judge quashes Justice Department subpoenas of Fed Chair Jerome Powell
No. 4 Florida cruises to third victory over Kentucky to open SEC Tournament title defense
How the Emerald Isle shaped the Steel City – Pittsburgh’s rich Irish history
Aday Mara helps No. 3 Michigan edge Ohio State 71-67 in the Big Ten tournament
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
