A light sugar cookie with toasted sesame seeds. To make a double batch, I double all the ingredients but the butter and they still taste delicious.
Thank you! This is the closest thing I've ever found to my grandmother's recipe. She was German, though I don't know whether the recipe was or not, since she got a lot of recipes from friends over the years. Instead of rolling out and cutting the dough, I rolled the dough into 3 dozen balls (not quite 1 inch diameter) and flattened them with my palm. If you want the cookies crispy the whole way through (and you do!), bake them on a baking stone until the edges are lightly browned and leave them sit on the stone for a minute or two after you remove them from the oven. These cookies made my day!
Read More Thank you! This is the closest thing I've ever found to my grandmother's recipe. She was German, though I don't know whether the recipe was or not, since she got a lot of recipes from friends over the years. Instead of rolling out and cutting the dough, I rolled the dough into 3 dozen balls (not quite 1 inch diameter) and flattened them with my palm. If you want the cookies crispy the whole way through (and you do!), bake them on a baking stone until the edges are lightly browned and leave them sit on the stone for a minute or two after you remove them from the oven. These cookies made my day!
These were amazing!! A definite keeper....I made a few adjustments to accomodate my pantry and son's egg allery. Used whole wheat flour Reduced sugar to half cup Replaced the egg with 1 tablespoon yogurt.
