Sesame Wafers
Submitted by no1tealady
Thin, lacy sesame wafers with nutty toasted sesame seeds and brown sugar. These crisp, buttery cookies spread into golden wafers as they bake, making 4 dozen irresistible treats.
YIELD
1 batchPREP
15 minCOOK
8 minREADY
25 minThese little cookies are a revelation. Toasted sesame seeds folded into brown sugar butter dough, dropped onto a baking sheet, and baked until they puff, spread, and sink into the thinnest, crispiest wafers you’ve ever tasted.
The nutty aroma of toasting sesame is half the experience. The other half? That first snap when you bite through the lacy, golden edge.
With just eight pantry staples and about 25 minutes of your time, you’ll have four dozen cookies that punch way above their weight.
Pro Tips
- Toast your sesame seeds in a shallow pan until golden and fragrant, stirring often so they don’t burn
- Drop the dough in small mounds spaced 3 inches apart because these spread significantly
- Let cookies cool on the sheet for a full minute before removing, or they’ll crumble apart
- Store in an airtight container to keep that satisfying crunch
Ingredients
Directions
Cream together butter, sugar, and vanilla.
Beat in egg, then stir in sesame seeds.
Sift together dry ingredients; add to mixture and mix well.
Drop in small, ball-like mounds about 3 inches apart in well-greased baking sheet.
Bake at 375℉ (190℃) for 8 to 10 minutes (dough will spread, puff up while baking, then sink).
Cool a minute before removing from sheet.
Makes about 4 dozen thin, crisp cookies.
TO TOAST SESAME SEEDS: Spread seeds in shallow pan and set in 375℉ (190℃) oven until browned (8 to 10 minutes).
Stir often.
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