Sesame Wafers
Yield
1 batchPrep
15 minCook
8 minReady
25 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
unbeaten |
|
| ½ | cup |
sesame seeds
toasted |
|
| 1 | cup |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
unbeaten |
|
| 118 | ml |
sesame seeds
toasted |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
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.
