"I got this recipe from my Aunt Sue, a great cookie baker. Be sure not to make them too big or too close together or you'll end up with one big cookie." — BECKE
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1 1/2 cups
packed brown sugar
1 1/4 cups
toasted sesame seeds
Total failure and I followed the recipe exactly. 30 minutes was WAY too long, couldn't get the cookies off the wax paper, even when I used a cooking spray.
I'm sorry, not so impressed with this recipe. I thought they were too sweet, but before I tasted all that sweetness I tasted . . . nothing. Bf didn't like the taste at all. I toasted the sesame seeds, although I didn't use enough--didn't have quite the amount called for then I spilled a lot of them. But I'm still skeptical. 25-30 minutes--way too long. I cut it down to 20, and they still came out hard, although with the airbake pans they were okay. I'll take it to work for others to try, but I don't think I'll try this again.
This is a really nice cookie. I let them bake for about 12 min. Letting the edges get toasted was really good according to my 5yr.old niece. I didn't pack the brown sugar, and probably added about 2tbs of extra flour and held back a bit (2tbs) on the butter so they spread out what I thought was normal. Enjoy. I know we will be making this cookie again.
These are very delicious!
Don't forget to toast the sesame seeds before adding to the batter, it makes a big difference in taste.
These spread a lot while baking; use only a scant teaspoonful, and only put about 12 cookies on a sheet.
I alternated between parchment paper and a Silpat on my baking sheets.
I found that 25-30 minutes is WAY TOO LONG to bake these. The cookies became far too dark and crisp. I baked them for about 12 minutes.
Also, you will want to definitely leave the cookies on the cookie sheet for a few minutes before attempting to remove them.
I will be making these again, they were a big hit!
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These weren't bad - I actually wasn't so sure about it so I cut the servings down to 12 to make a mini-batch, which yielded about 28 cookies. They were tasty - something like a light butter cookie, and texture was a perfect blend of slightly crisp, slightly chewy - mine were not overly sweet. Baking time was more like 15 to 20 minutes. Taste good, but a real pain to scrape off the paper-lined sheets, so I might make these again, but not on a regular basis. N*R
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 40
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