Reviewer:

Reviewed: Dec. 15, 2011

Wow! So delicious, and a great way to stretch ingredients! (Admittedly I chose this recipe mostly because I only had 1/2 c of sesame seeds on hand.) Amazing wafer thin, crisp cookies, and adding the lemon gives it a great aroma and flavor. One modification -- mine only took 5-7 minutes in the oven. I found it best to remove them 1-2 minutes after the edges just turn slightly brown, even though it is still soft in the middle, otherwise they can burn easily. They finished browning while cooling on the pan. Also I may try rolling in more sesame before placing on the pan next time, to make them look a little prettier.

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Reviewer:

chips

Reviewed: Dec. 13, 2010

I liked the cookies, ours turned out thin. My 12 year old daughter loved them. The sesame seeds seem to fade into the cookie.

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Reviewer:

Island Girl

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Reviewed: May 11, 2003

I love sesame cookies, and my husband and I absolutely enjoyed these cookies (with a cup of peach tea!). Lemon flavor added a great change in these crisp sesame cookies. Although I expected these cookies to be more shortbread texture, they were great served when still warm and crispy.

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Reviewer:

Misha

Reviewed: Dec. 27, 2000

Everything about this cookie was wonderful! Very quick and easy and very tasty! Not all children may like them, but very elegant on a tray for company and great for serving with tea.

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5 users found this review helpful