This recipe is adapted from Maida Heatter's Book of Great Desserts (1965) - "Sesame Pennies"
If you are a peanut brittle fan, I think I can assure you that you will love this cookie. It's thin and crunchy and feels nutty as you chew. An improvement on peanut brittle, it won't stick to your teeth quite as much. These cookies are part of a cookie platter that I made for a friend (among the other cookies were pumpkin drop cookies
The cookie couldn't be easier to make: you mix it in one bowl and drop onto a parchment lined cookie sheet. The uncooked batter (more a very thick batter than a dough) will need to be shaped a bit with very wet hands. They spread in the oven, so it's imperative to space them at least 3/4 inches apart. The recipe will make about 3 dozen cookies.
a flat bottom heavy frying pan (for toasting the seeds)
large mixing bowl
measuring cup, spoons, silicone spatula
cookie sheet (s)
spatula for removing (if you have a large cookie spatula, all the better)
1 c (5 oz) sesame seeds, dry toasted in a heavy flat bottom pan
1/2 stick margarine or butter
2 cups brown sugar
4 ex large egg yolks
1 Tbsp vanilla extract
1 scant tsp kosher salt
3/4 cup all purpose flour
1 tsp baking powder
1. Preheat oven 350 degrees. Set the baking rack in the top 1/3 of the oven. Assemble your ingredients. Line 3 cookie sheets with parchment. If you have only one, use it, allow it to cool after baking first batch and re-use. These cookies run and spread, so avoid using a hot pan.
2. Combine the flour and baking powder in a small bowl.
3. Toast the sesame seeds in a hot dry pan. Shake/stir to avoid burning. This will take 3-4 minutes, the majority of the seeds should just start to turn golden.
4. Melt the margarine or butter. Pour into a mixing bowl. Add the sugar and mix well. Add the vanilla, salt and egg yolks. Mix well.
5. Pour in the seeds and mix.
6. Add the flour mixture and stir - turning over several times to make sure that the ingredients are well blended.
7. Wet your hands, Scoop out a teaspoon of the batter, roll into a round shape with your wet hands and place on the lined cookie sheet. Leaving about 3/4-1 inch between cookies, repeat (don't overload the sheet, bake 9 or 12 cookies at once).
8. Bake for 12-15 minutes. The cookies should be golden. Remove from oven and cool for 5 minutes before attempting to move them. They will have begun to harden, but will slip off of the parchment when you slide a metal spatula under them. Becareful, they can crack or bend if not cool enough. Cool completely on a cooling rack.
9. While one baking sheet is in the oven, you can prepare another sheet. Don't allow the prepared sheet to stand too long before baking, as the batter will start to spread.
10. The cookies will spread and bake into a 2" disk about 1/4" thick.
Other Bread and Babka recipes you may like include : Cranberry Nut Muffins and Marble Nut Cookies